Artichokes with Lemon-Butter

• Course:                Dinner
• Preparation time:  10 Minutes
• Cooking time:       15 Minutes
• Quantity:               4 Persons

Preparation instructions

Trim the stems of the artichokes to about 2 inches. Bring 4 quarts of water to a boil in a large pot . Halve 3 lemons and squeeze juice into water. Add lemon halves, coriander seeds and salt. Place artichokes in the cooking liquid, and cover with a heavy plate to keep them from floating. Boil 15 minutes, until a paring knife, inserted where the stem meets the bottom, comes out easily. In a small bowl, melt butter in a microwave or saucepan. Mix in juice of remaining lemon, salt and pepperServe each person one whole artichoke, accompanied by a ramekin of butter sauce and a large bowl for discarded leaves. Salt and pepper to taste.

 

Artichoke Soup

• Course:               Lunch
• Preparation time: 10 Minutes
• Cooking time:      20 Minutes
• Quantity:             6 Persons

Preparation instructions

Melt the butter and saute the onion, celery, and garlic over low to medium heat. Drain the artichoke hearts and trim off any tough bits of leaf. Put the artichoke hearts in a food processor. Add 120 ml of the chicken broth and the Xanthan and process until the artichokes are a fine puree. Add the remaining chicken broth, and set over medium-high heat to simmer. When the onion and celery are soft, stir them into the artichoke mixture. When it comes to a simmer, whisk in the cream. Bring it back to a simmer, squeeze in the lemon juice, and stir again. Add salt and pepper to taste.