Tuesday, November 17, 2009

Braised Artichokes with Horseradish Butter Sauce

Those of you longtime readers will know that cooking artichokes was something I learned last year, and thankfully so! Artichokes are absolutely delicious and surprisingly, not that difficult to make.

I was shopping with a friend of mine when I spied some lovely artichokes in the produce section. I immediately snatched two up and brought them home. My intentions was just to make the old stuffed variety of last year, but that seemed boring, so I thought I'd give braising a try.

Well, that just moved this recipe into my number one spot! Not only is this recipe relatively easy, but it's incredibly delicious. The artichokes are sauteed first in the garlic and butter, and then braised in a simple horseradish stock mixture. Touch it off with a bit of stoneground mustard at the end, and you've got yourself a recipe with some serious WOW factor! This may just be another "Ace in the Hole" recipe!

Braised Artichokes with Horseradish Butter Sauce II

P.S. I think this sauce would be stunning with mussels too!

Braised Artichokes with Horseradish Butter Sauce
Serves 2

2 large artichokes
A bit of lemon juice
2 cloves garlic, minced
5 tablespoons butter
1 tbsp horseradish
1 cup cooking stock (vegetable, chicken, or whatever floats your boat)
1/2 tsp salt
1 tbsp stoneground mustard

Cut off stems of artichokes. Using a very sharp knife (serrated is best), cut off the top 1/3 or so of each artichoke. Peel off the outer layer of leaves (the tough ones). Place on cutting board, bottom up, and cut in half. Using a spoon, dig out the hairy choke and all of the purple leaves. Sprinkle with a little lemon juice to keep from turning brown. Repeat with the other halves.
In a large pot, heat butter over medium low heat. Add garlic and saute for a few seconds. Add artichoke halves, face down, into the butter. Saute for 5 minutes or so, until lightly browned. Meanwhile, whisk horseradish into cooking stock and pour into pot, along with salt. Reduce heat to low, cover, and allow to simmer for 18-20 minutes, until tender. Remove artichokes and place in serving dish and cover. Whisk mustard into remaining butter sauce, turn heat up to medium, and saute for another minute or two. Serve butter sauce along with artichoke halves as dipping sauce. Enjoy!

Braised Artichokes with Horseradish Butter Sauce


Jane said...

I've only steamed my artichokes, then dipped them in melted butter. While we love them that way, I absolutely cannot wait to try this recipe. My mouth is watering! Thanks for sharing a new way to prepare one of my favorite foods.

Anonymous said...

Horseradish and artichokes sounds like an amazing pairing. I've only ever had the Italian-stuffed kind, like you made before.

Fiber said...

I've only ever stuffed and baked them, and I think this method is almost easier.
Let me know how you enjoy them!

Houston employment attorney said...

I've recently discovered my LOVE for artichoke. I knew I liked it and I've always eaten it in pasta, but I've been trying to figure out other ways of preparing...

This is a great recipe -- and this sauce looks amazing!


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Ron Lando said...

This was a tasty dish ...My family loved it.. Instead of butter I put Patan ghee in it and the taste improved tremendously... Cheers...

Coffee and Vanilla said...

I must admit I have never tried artichoke... and especially with horseradish sauce it sounds divine :)

Happy New Year!!