Artichokes with Truffle Butter
Rated 5.0 stars by 1 users
Servings
4
Boiled artichokes are a delicacy, but are secretly super easy to make. In classically Danish and French fashion, you eat the boiled artichokes dipped in olive oil or butter, and sprinkled with sea salt. To add an Italian twist – dip the leaves in truffle butter. It elevates this delicacy to new heights.
Ingredients
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4 whole artichokes
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4 lemon slices
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1 jar Truffle Butter
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2 tablespoons soft butter
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Sea salt
Directions
Fill a very large pot with water and salt and bring to a boil.
Break the stalks off of the artichokes so that the threads at the bottom of the thistle come out, and throw them away.
Rinse the artichokes under cold water and cut the bottom straight. If necessary, remove the lower dry leaves with scissors.
Tie a lemon slice to the top and bottom of the artichoke with cotton string, and place them in the boiling water. Then, add in the rest of the lemon slices.
Cook the artichokes for approx. 30 minutes. When the outermost large leaves on the artichoke can be easily pulled off, they are ready. Remove the artichokes and drain them well. Now they are ready to serve.
Combine a jar of Made by Mama truffle butter with regular salted butter. Divide the butter into 4 small bowls and place them on the table with sea salt.
When you’re ready to serve, place the whole warm artichokes on a plate, possibly with a cloth napkin underneath.
Recipe Note
How to eat an artichoke:
Pull the outer fleshy leaves from the artichoke and eat, leaf by leaf, dipped in truffle butter and sprinkled with a little sea salt. Use your teeth to ”pull” the flesh off the bottom of each individual leaf.
Down in the middle of the plant are the ”hairs”, which can be removed with your fingers or with a spoon/knife. Be careful not to damage the heart of the artichoke at the base, which tastes enchantingly delicious. Eat the base with fork and knife, drenched in truffle butter and sprinkled with sea salt.
