Directions

Artichokes

1. Fill a large pot with approximately 4 inches of water and fit with a steamer basket. Bring water to a boil, then reduce heat and cover until artichokes are ready.
2. Trim the stem off each artichoke and remove the top inch of the artichoke. Using kitchen shears, trim the tips of the remaining thorns on each leaf.
3. If not steaming immediately, place prepared artichokes in lemon water to prevent browning.
4. Place artichokes face down in the steamer basket to avoid waterlogging. Cover and steam for approximately 30 minutes, until tender. Test doneness with the tip of a knife in the centre.
5. Once cooked, separate the middle leaves, pinch out tender leaves, and scoop out the prickly choke, taking care not to damage the heart.

Garlic Butter Sauce

1. While artichokes are steaming, melt butter in a small pot over very low heat.
2. Add garlic and cook gently for approximately 25 minutes, until soft and aromatic but not browned.
3. Just before service, stir in lemon juice and chopped parsley.

Lemon Spread

1. Combine all the ingredients in a bowl.
2. Transfer to an insert, cover and refrigerate until service.

Storage

1. Steam artichokes in advance and allow to cool slightly. Store in a clean, food-safe container in the refrigerator at ≤4 °C / 40 °F. Use within 24 hours.
2. Store garlic butter sauce separately in a small container, refrigerated, for up to 48 hours.

Service

1. Reheat artichokes gently if needed.
2. Place one artichoke on a serving plate.
3. Serve 2 tablespoons of garlic butter in a small ramekin alongside the artichoke.
4. Make a quenelle with the spread and serve along side the artichoke.