Best 5 Artichokes With Tarragon Butter Recipes

EASY STEAMED ARTICHOKES WITH TARRAGON BUTTER

Steps:

• Make a bowl of acidulated water: Fill a large bowl with cold water. Squeeze the juice of 2 lemons into bowl along with the lemon halves; set aside.
• Using a serrated knife, cut off 1/2 inch from the top of an artichoke. Remove any small leaves from the bottom and trim stem so artichoke can stand upright. Use kitchen shears to trim sharp tips of artichoke leaves. Transfer to acidulated water, and repeat with remaining artichokes.
• Fill a large pot with about 2 inches of water and add tarragon and a pinch of salt. Set steamer basket in pot, making sure water doesn't seep through holes. Bring to a boil, then reduce to a rapid simmer.
• Place artichokes stem side up in steamer and season with salt. Cover pot and steam until bottoms of artichokes are very tender when pierced to the center with the tip of a paring knife, about 40 minutes. (Add more hot water if necessary to maintain level during cooking.)
• To make the tarragon butter: Melt butter in a small saucepan over low heat, then stir in chopped tarragon and lemon juice, and season with salt.
• Place an artichoke on each plate, remove the center leaves and with a spoon gently scrape down to the heart. Serve with lemon wedges and warm tarragon butter on the side for dipping.

STEAMED ARTICHOKES WITH TARRAGON BUTTER

Steps:

• Prepare artichokes Using a serrated knife, cut off top quarter of each artichoke. Use kitchen shears to trim sharp tips of artichoke leaves. Remove any small leaves from bottoms of artichokes and trim stems so artichokes can stand upright.
• Prepare steamer Fill a large pot with about 2 inches of water and add a sprig of tarragon and a pinch of salt. Set steamer basket in pot (make sure water doesn't seep through holes). Bring to a boil, then reduce to a rapid simmer.
• Steam artichokes Stand artichokes upright in steamer and season with salt. Top each with a lemon slice. Cover pot and steam until bottoms of artichokes are very tender when pierced to the center with the tip of a paring knife, 35 to 50 minutes. (Add more hot water if necessary to maintain level during cooking.)
• Meanwhile, make butter Melt butter in a small saucepan over low heat, then stir in chopped tarragon and season with salt.
• Serve Place an artichoke on each plate with some lemon wedges and serve warm tarragon butter on the side for dipping.

ROASTED ARTICHOKE WITH FRESH TARRAGON AND DIJON VINAIGRETTE

Steps:

• Preheat oven to 450F.
• Prep the artichokes by cutting them in half lengthwise, removing the choke and the tough inner leaves with a spoon. Soak in a bowl of water with the juice of the lemon to keep them from browning.
• Line a rimmed baking tray with foil and 1 tablespoon of olive oil. Add the artichokes cut side down. Rub the outside of the artichokes with the remaining olive oil and pour the vegetable broth or water around them in the pan. Place in the oven to roast 20-25 minutes, or until the heart is tender when pierced with a knife and outside leaves are slightly brown.
• While the artichokes cook, make the vinaigrette by adding garlic, vinegar and mustard to a blender. Blend on high, while slowly adding the olive oil. The vinaigrette should have the consistency of heavy cream. If it is too thick, add water, 1 teaspoon at a time. Stir in chopped tarragon and season to taste with salt and pepper.
• Remove the artichokes from the oven and place on a platter, serve with the vinaigrette on the side.

JERUSALEM ARTICHOKES WITH TARRAGON

Steps:

• Scrape the artichokes, leaving some of the skin on. Parboil, putting the bigger pieces into the water first, then the smaller pieces. Let them boil for two minutes, then drain.
• Slice the artichokes when they are cool enough to handle. In a large frying pan (preferably cast iron) heat the olive oil and saute the artichokes so that they are lightly brown. Add the garlic and cook until it becomes barely golden (do not allow it to burn).
• Sprinkle the artichokes with tarragon and serve.

STEAMED ARTICHOKES WITH TARRAGON MAYONNAISE

Steps:

• Squeeze juice of 1 lemon into a large bowl of cold water.
• Trim stem of 1 artichoke flush with bottom. Snap off outer leaves. Using kitchen shears, cut off tips of remaining leaves. Place in lemon water. Repeat.
• Drain artichokes, and place in a pot in a single snug layer (in batches if necessary). Add 1/4 cup water. Bring to a simmer, cover, and steam until tender, about 35 minutes. Remove from pot. Let cool. Cover, and refrigerate for up to 2 hours.
• Meanwhile, zest and juice remaining lemon. Whisk zest, 2 tablespoons juice, the mayonnaise, tarragon, hot sauce, salt, and pepper. Serve alongside artichokes.