Artichokes in Butter Sauce
- 3 large or 6 small artichokes
- 4 quarts water
- 3 tablespoons salt
- 1 tablespoon vinegar
- 1/4 pound butter
With a sharp knife cut off tips of artichokes about 1 1/2 inches. Cook artichokes in boiling salted water and vinegar until tender. Drain. Serve with creamed butter or butter which is browned and poured over the vegetable. Serves 6.
Submitted by Jun 4, 2009
15 min
30 min
45 min