Boiled Artichokes with Drawn Butter Sauce

Tender leaves, a buttery heart, and a silky sauce that clings to every bite. It takes one pot and a few pantry staples, and your guests will be reaching for the last leaf.

Course Appetizer

Cuisine British

Prep Time 15

Cook Time 30

Servings Servings

Calories 191kcal

Author Mrs. Beeton

Ingredients

For the Artichokes

4 large globe artichokes
1 large lemon halved
2 tablespoons salt

For the drawn butter sauce

4 tablespoons unsalted butter divided
1 tablespoon all-purpose flour
3/4 cup hot water
1/4 teaspoon salt
1 Pinch of white pepper
1 teaspoon lemon juice

Get Recipe Ingredients

Instructions

Prepare the artichokes

Trim.
Cut the stem flush so each artichoke sits flat. Pull off the small, tough leaves at the bottom. Slice about an inch off the top.
Snip the sharp leaf tips with kitchen scissors if you like. Rub every cut surface with lemon so it doesn’t brown.
Boil.
Bring a large pot of water to a boil with the salt and the squeezed lemon halves.
Add the artichokes and set a heatproof plate on top to keep them under the water.
Boil uncovered for 30 to 40 minutes.
Test.
They are done when a leaf from the center pulls out easily and a knife slides into the base with no resistance.
Drain.
Lift them out and stand them upside down for 2 minutes to drain.

Make the Sauce

Melt 2 tablespoons of butter in a small saucepan.
Whisk in the flour and cook for 1 minute without letting it brown.
Slowly whisk in the hot water. Simmer for 2 to 3 minutes, until it is as thick as heavy cream.
Take the pan off the heat.
Whisk in the remaining 2 tablespoons of butter, a piece at a time.
Season with the salt, white pepper, and lemon juice.

Serve

Set each artichoke on its own plate on a folded napkin, as Mrs. Beeton did.
Give each guest a small bowl of sauce and put an empty bowl on the table for the leaves.

Notes

Buying: Choose artichokes that feel heavy for their size, with tight leaves that squeak when you squeeze them.
• Make ahead: Artichokes are good warm or at room temperature. Cook them an hour ahead and rewarm the sauce gently.
• Serve them cold: The 1880 column mentions dipping in salad dressing. Chill the cooked artichokes and serve them with a simple vinaigrette for a summer version.

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