Recipe Description
I make this favorite appetizer all the time, with a spicy lemon butter mixture as a dipping sauce. However, this lactose free version uses olive oil, and replaces the rich taste of butter with great success! All preparation can be done ahead, then just a few last minute touches are necessary.
I make this favorite appetizer all the time, with a spicy lemon butter mixture as a dipping sauce. However, this lactose free version uses olive oil, and replaces the rich taste of butter with great success! All preparation can be done ahead, then just a few last minute touches are necessary.
Prep time
15 min
15 min
Cook time
45 min
45 min
Ready In
1 hr
1 hr
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Ingredients
Serves Tool
Serves To:USMetric| 1/4 | Teaspoon(t) | cayenne pepper | |
| 1/4 | Teaspoon(t) | black pepper, freshly ground | |
| 1 | Teaspoon(t) | worcestershire sauce | |
| 1 | Teaspoon(t) | salt | |
| 1 | Teaspoon(t) | tarragon, dried | |
| 1/4 | Cup(c) | extra virgin olive oil | |
| 1/3 | Cup(c) | lemon juice, freshly squeezed | |
| 2 | Clove(clv) | garlic, crushed | |
| 4 | medium artichokes |
Preparation
Using a sharp knife, cut 1/2 inch off the stem ends of the artichokes and the tips of leaves. In a steamer over simmering water, steam artichokes for 35 to 40 minutes, or until very tender. To prepare the spicy lemon sauce: In a small saucepan, bring garlic, lemon juice, oil, tarragon, salt, Worcestershire sauce, pepper and cayenne to a boil over high heat. Reduce heat to medium low and simmer, uncovered, for 1 minute. To serve, arrange artichokes in individual serving bowls. Spoon about 2 tablespoons of hot sauce over each serving of artichokes. Serve at once.