Perfectly Cooked Artichokes with Lemon & Tarragon - Yield

YIELD Makes 2 servings

INGREDIENTS

6 cups water 2 teaspoons salt 2 whole artichokes, stems cut off and tips trimmed 1/4 cup unsalted butter 1/4 teaspoon freshly grated lemon peel 2 tablespoons lemon juice 1/4 teaspoon dried tarragon leaves 1/4 teaspoon salt

PREPARATION:

1. Bring water and 2 teaspoons salt to a boil in large saucepan over high heat. Add artichokes, return to a boil, then reduce heat, cover tightly and simmer 35 to 45 minutes or until leaves detach easily (cooking time will depend on artichoke size).
2. Turn artichokes upside down to drain well.
3. Combine remaining ingredients in small saucepan and bring to a boil over medium-high heat. Serve in small bowls alongside artichokes.

Serving Tip Artichokes also are attractive if cut in half lengthwise before serving. This recipe appears in: Vegetable Side Dish NUTRITIONAL INFORMATION: Sodium 641 mg Protein 4 g Fiber 7 g Carbohydrate 15 g Cholesterol 65 mg Saturated Fat 15 g Total Fat 25 g Calories from Fat 74 % Calories 279 DIETARY EXCHANGE: Starch 1 Fat 4.5