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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 Cassyjean - Torrington, CT Jun 4, 2009 15 min 30 min 45 min


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