Artichokes with Garlic Butter, Parsley and Charred Lemon by @simonauscher

32 min

4 servings

🥕

4

Artichokes

🧄

3 cloves

Garlic

🌿

1 bunch

Fresh parsley

🍷

1 dash

Sherry vinegar

🍋

1

Lemon

🧈

15 g

Butter

🧂

Salt

⚫

Black pepper

🫒

Olive oil

💧

150 ml

Water

  1. Trim
    • Artichokes

    Trim the artichokes by removing the outer leaves and cutting off the top.

  2. Peel
    • Artichokes
    • Lemon

    Peel the stems and around the hearts, rubbing them with lemon throughout trimming to prevent browning.

  3. Step
    • Artichokes
    • Lemon
    • Water

    Remove the hairy center and immerse the artichokes in lemon water.

  4. Chop
    • Garlic
    • Fresh parsley

    Finely chop the garlic and fresh parsley, then set them aside.

  5. Heat
    • Olive oil

    Heat a pan with olive oil over medium heat.

  6. Place
    • Lemon
    • Artichokes

    Place the halved lemon and artichokes in the pan, then brown them over high heat.

  7. Halve
    • Lemon
    • Sherry vinegar

    Remove the lemon halves and deglaze the pan with sherry vinegar.

  8. Pour
    • Water

    Pour in 150 ml water, lower the heat and cover to simmer for 10–12 minutes.

  9. Add
    • Garlic
    • Butter

    Add the garlic, then the diced butter.

  10. Stir

    Stir vigorously to emulsify.

  11. Add
    • Salt
    • Fresh parsley
    • Artichokes

    Adjust the seasoning, add the parsley and transfer everything to a plate.

Artichokes with Garlic Butter, Parsley and Charred Lemon by @simonauscher

32 min

4 servings

🥕

4

Artichokes

🧄

3 cloves

Garlic

🌿

1 bunch

Fresh parsley

🍷

1 dash

Sherry vinegar

🍋

1

Lemon

🧈

15 g

Butter

🧂

Salt

⚫

Black pepper

🫒

Olive oil

💧

150 ml

Water

Preparation Steps

  1. Step 1/11

    Trim the artichokes by removing the outer leaves and cutting off the top.

    🥕Artichokes
    🔪Knife
    🪵Cutting board

  2. Step 2/11

    Peel the stems and around the hearts, rubbing them with lemon throughout trimming to prevent browning.

    🥕Artichokes
    🍋Lemon
    🔪Knife

  3. Step 3/11

    Remove the hairy center and immerse the artichokes in lemon water.

    🥕Artichokes
    🍋Lemon
    💧Water

  4. Step 4/11

    Finely chop the garlic and fresh parsley, then set them aside.

    🧄Garlic
    🌿Fresh parsley
    🔪Knife
    🪵Cutting board

  5. Step 5/11

    Heat a pan with olive oil over medium heat.

    🫒Olive oil

  6. Step 6/11

    Place the halved lemon and artichokes in the pan, then brown them over high heat.

    🍋Lemon
    🥕Artichokes

  7. Step 7/11

    Remove the lemon halves and deglaze the pan with sherry vinegar.

    🍋Lemon
    🍷Sherry vinegar

  8. Step 8/11

    Pour in 150 ml water, lower the heat and cover to simmer for 10–12 minutes.

    💧Water
    ✨Lid

  9. Step 9/11

    Add the garlic, then the diced butter.

    🧄Garlic
    🧈Butter

  10. Step 10/11

    Stir vigorously to emulsify.

    🥄Spoon

  11. Step 11/11

    Adjust the seasoning, add the parsley and transfer everything to a plate.

    🧂Salt
    ⚫Black pepper
    🌿Fresh parsley
    🍽️Plate

Composition

Ingredients

Types

Vegetables, Herbs, Condiments, Fruits, Dairy, Spices, Oils, Liquids

Ingredients

Artichokes, Garlic, Fresh parsley, Sherry vinegar, Lemon, Butter, Salt, Black pepper, Olive oil, Water

Notes

Salt (to season), Black pepper (freshly ground, to season)

Allergens

Sulphites, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Nut-Free, Low-Calorie, soy-free, Sugar-Free, Gluten-Free

Calories

95 kcal

Macro nutrients

Protein: 3g, Carbohydrates: 13g, Fat: 4g, Fiber: 6g, Sugars: 2g

Nutritional Information

Minerals

Potassium: 320mg, Magnesium: 40mg, Sodium: 90mg

Vitamins

Vitamin C: 17mg, Vitamin K: 20mcg, Folate: 65mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

12 minutes

Overall

32 minutes

Difficulty

Level

Hard (3/4)

Steps

11 steps

Equipments

Utensils

Knife, Cutting board, Lid, Spoon, Plate

Appliances

Stove

Type

Type

Type Of Dish

Side Dish

Occasions

Spring

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French

Geographic

to inform

Various

Aspect

Texture

Tender, Silky

Flavors

Garlicky, Buttery, Citrusy, Herbal

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigeration : 2 days (Store in an airtight container,Best enjoyed fresh as butter sauce may separate on reheating), room temperature : 2 hours (Do not leave out longer due to butter content)