Artichokes with Lemon-Butter

 

Atkins Diet

Servings:  4

 

 

The elegant artichoke stands on its own as a self-contained snack or appetizer.  Each part has its own character, from the earthy bits of meat on the outer leaves to the dense heart at the bottom.
 

4 whole artichokes (preferably pointed-leaf, not globe artichokes)
4 lemons
2 tablespoons whole coriander seeds
2 tablespoons salt
1 stick unsalted butter
salt and pepper to taste

Trim the stems of the artichokes to about 2 inches. 

  1. Bring 4 quarts of water to a boil in a large pot . 

  2. Halve 3 lemons and squeeze juice into water. 

  3. Add lemon halves, coriander seeds and salt.

  4. Place artichokes in the cooking liquid, and cover with a heavy plate to keep them from floating. 

  5. Boil 15 minutes, until a paring knife, inserted where the stem meets the bottom, comes out easily.

  6. In a small bowl, melt butter in a microwave or saucepan. 

  7. Mix in juice of remaining lemon, salt and pepper.

Serve each person one whole artichoke, accompanied by a ramekin of butter sauce and a large bowl for discarded leaves.

Note:  To eat an artichoke, start by pulling off the leaves one by one.  Dip the bottoms of the outer leaves in butter and eat the tender parts only.  The tender inner leaves are fully edible.  In the center is a hair-like choke: scoop it out with a spoon and discard.  At the bottom is the meaty heart which should be eaten with a knife and fork.