Globe Artichoke With A Garlic Butter Dip
They make look a little tricky to eat but they are lots of fun and make a great statement piece at a dinner party.
Prep 15 mins
Cook 40 Minutes
1 Globe Artichoke serves 1-2
This recipe serves 4-8 people.
- 2 Lemons, 1 halved and 1 juiced
- 4 Globe Artichokes
- 200g Butter, Chilled
- 2 Garlic Cloves
- 1 Glass of Dry White Wine (about 100ml)
- 25g Parmesan Cheese
- Bring a large pan of salted water to the boil with the lemon halves. Cut the stalk off the artichokes and drop them in the water. Boil for 40-45 minutes.
- Dice the butter, chop the garlic. Pour the wine into a pan and cook until reduced by half, reduce the heat and whisk in the butter until melted. Add the chopped garlic, lemon juice and parmesan.
Pull off the leaves and dip the broken end into your garlic butter, scrape the flesh with your teeth and discard the rest of the leaf. Once you have eaten all the leaves and reached the middle, scrape away the hairy choke and enjoy the meaty artichoke heart- known as the best bit!