Freshly boiled Artichokes With Brown Butter are a simple yet elegant side dish. My love for artichokes first blossomed when my husband Rafael introduced me to this traditional recipe from his family that he learned to make years ago with his mother. So I love because it’s a tradicional recipe but also a healthy dish and this is one of those pure decadence.
If you love artichokes—or are just getting to know them—these Artichokes With Brown Butter is a must-try. Flavorful and easy to make, this side dish has a mild nutty taste and velvety texture in the middle that contrasts with an outer coating of crispiness.
It is a native plant of the Mediterranean basin, where 70% of the total cultivated area in the world is found, in England, most of the time the artichoke comes from France or Spain in the season from May to November. The ones I buy are from the Fruit & Vegetable Store that I found inside the main Shopping in Manchester, Arndale Center Market Hall, as they have international options such as artichokes, cassava, Pak choi, lychee, etc…
How to choose the right artichokes?
When selecting artichokes, tight-packed leaves (called bracts) are the most important. Make sure the artichokes you buy are plump and heavy for their size. You can tell if an artichoke is fresh by its creaking when squeezed. Artichokes that have brown and cracked leaves (called bracts) are probably past their prime. The best ones have creamy, buttery and mild flavours that complement any dish they are served with. The freshness of the artichokes and their melt-in-your-mouth tender slices is what makes them perfect for this recipe.
Brown butter is regular butter that has been “browned.” The browned butter provides a rich and nutty flavour which results in a syrup-like consistency that tastes incredible on its own or as a dip for the artichokes.
How to eat Artichokes with Brown Butter?
The proper way to eat a boiled artichoke is to pull off the leaves, one at a time and dip the fleshy base of each leaf in the brown butter, then scrape the flesh off with your front teeth. Do not chew the leaves.
When you get to the centre, you’ll see a bunch of hairy fibrous material. These are called the “young flowers” You want to remove this. The head or “base of capitulum” contains the Heart, the delightful, meaty core of the Artichoke.
Artichokes With Brown ButterCourse: SidesDifficulty: Easy
Artichokes are delicious specially prepared like this with brown butter. The browned butter provides a rich and nutty flavour, while still allowing the leaf’s natural flavour to shine through.
4 large artichokes
150g Salted Butter
- Cut off excess stem, leaving up to an inch on the artichoke.
- Place the artichokes in a large saucepan of boiling water and simmer over a medium heat until artichokes are nice and tender, 35-45 minutes, depending on the size.
- Melt the Butter:
- Heat a heavy-bottomed frying pan over medium heat. Add the butter (if you cut it, it will melt more evenly) stirring constantly.
Continue to cook the butter. Once melted, the butter will foam a little and then subside.
- As lightly browned spots appear on the bottom of the pan, keep watching carefully. Smell the butter, should have a nutty aroma. Remove from heat and pour into a mini bowl.
- Use browned butter immediately or store covered in the refrigerator for future use.
- Antioxidants found in artichokes are an excellent barrier against cancer, ageing, heart disease, and illness.
I hope you enjoy this simple, delicious recipe from my family to yours. If you’re feeling a little adventurous, give this recipe a try. Your family will love it and it’s sure to become part of your cooking repertoire in no time at all.