Artichoke Hearts with Lemon Butter
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 (9 oz.) package quick-frozen artichoke hearts
1/2 tsp salt
1 cp water
3 tbsp butter or margerine
1 tbsp lemon juice
quick grind black pepper
1 - Place quick-frozen artichoke hearts in saucepan.
2 - Add salt and water or mixture of water and vinegar or white wine.
3 - Cover and bring quickly to a boil over high heat.
4 - Reduce heat.
5 - Boil gently 12 minutes or until just tender.
6 - Drain if excess liquid remains.
7 - Dress with melted butter or margerine and lemon juice.
8 - Add quick grind of black pepper.
makes 4 servings.
These artichoke hearts make delicious additions to the salad plate
and appetizer tray. Cook as described on package or in above recipe. Drain
Marinate in French dressing in refrigerator 1 hour or longer.