(Starter - Serves 4)
Ingredients
Butter a la vinaigrette
125 g / 4 oz soft Lurpak® Slightly Salted Butter
1 tsp Dijon mustard
1/2 tsp white wine vinegar
1/4 tsp salt
freshly ground pepper
Artichokes
1 1/2 litre / 2 1/2 pts water
1/2 lemon, sliced
3/4 tsp salt
4 artichokes
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Instructions
Butter a la vinaigrette: Stir the butter with remaining ingredients. Leave covered on the kitchen table for 1/2-1 hour. Season.
Artichokes: Bring water with lemon slices and salt to the boil in a large saucepan. Cut off the stem of the artichoke close to the buttom. Remove withered leaves, if any. Cut off the top of the artichokes, 2-3 cm / 1" from the top. Cut off the tip of all the leaves and rinse the artichokes well. Put them into the boiling water and boil over a low heat, covered, for approx. 30 min. or until the leaves are loose.
Serving: Put the butter into a bowl and serve it together with the warm artichokes.
Tip: Butter a la vinaigrette can be served together with other vegetables, e.g. green asparagus, slim leeks, new potatoes or beetroots. The butter also tastes good to light, steamed fish, e.g. plaice or turbot.
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