Buttered Artichoke Bottoms

Name: Buttered Artichoke Bottoms
Total time: 35 min
Yield: 4 servings
Ingredients: 4 small artichokes, about 1/2 pound each; 1 tablespoon flour; 1 1/2 cups water; Salt to taste if desired; 1 tablespoon butter

By Pierre Franey

Total Time: 35 minutes
Rating: 4(5)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

4small artichokes, about ½ pound each
1tablespoon flour
1½cups water
Salt to taste if desired
1tablespoon butter

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Place each artichoke on a flat surface on its side and cut away the stems. Cut away bottom leaves, holding a sharp knife perpendicular to the base. This should leave a clean, leafless base.
Step 2
Cut away the top leaves, leaving a base about one inch thick. Trim all around the top and bottom of each base to remove the green portions.
Step 3
Put flour in a small sieve and hold the sieve over a small saucepan. Pour the water over the flour, stirring to dissolve the flour. Add salt to taste.
Step 4
Put the artichoke bottoms into the saucepan and bring to a boil. Let simmer 20 minutes until tender but not mushy. Remove from the heat.
Step 5
When cool enough to handle, remove the fuzzy ''choke'' in the center of each artichoke bottom, using fingers or a spoon.
Step 6
Heat the butter in a small skillet and add the artichoke bottoms. Cook, turning the bottoms in the hot butter, about two minutes or until very lightly browned on all sides.