Steamed Artichokes with Sage Butter
- 4 large artichokes
- Parsley, Sage & Shallot Butter
- Trim off stem of each artichoke. Cut off top 1/4 inch and remove thorny end. Snip off thorny tips from leaves with scissors.
- Stand artichokes in a large saucepan with enough lightly-salted water to come 2 inches up their sides. Cover saucepan and bring to a boil. Then, reduce heat to medium-low and cook, covered, until artichoke bases are knife-tender (about 30 minutes). Drain.
- Place each artichoke on a plate and serve with dipping bowl of melted sage butter.
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