Artichokes With Lemon Rosemary Sauce

READY IN: 30mins




  • Remove stems from artichokes and cut off the top third.
  • Cut artichokes in half, lengthwise, and scrape out the woody"choke" (using a spoon or knife is good, but I like a tomato shark); trim away rough purple tips from inside.
  • Remove the lower outermost leaves and trim the prickly part off the top of the remaining leaves.
  • Rinse and drain artichokes.
  • Heat olive oil in a large skillet, and place artichokes cut-side-down in the pan.
  • Add chicken broth and wine to the pan, then bring to a boil, reduce heat, cover, and cook for approximately 20 minutes, or until the artichokes are fork-tender.
  • While the artichokes are cooking, prepare the sauce.
  • Heat the butter in a small saucepan and add the rosemary and cook until lightly fragrant.
  • Add half the remaining chicken broth, and stir to mix.
  • In a small bowl, mix together the egg yolks, lemon juice, cornstarch, and remaining chicken broth.
  • Pour a slight amount of hot broth into the eggs to temper it, whisking well.
  • Return egg yolk mixture to the saucepan, and whisk over low heat until sauce thickens, about 5-8 minutes.
  • Serve the sauce over the cooked artichokes, or as a dipping sauce, whichever you prefer.
  • To eat artichokes, remove leaves and run the leaf through your closed teeth, bottom end first, scraping off the flesh.
  • When all the leaves are gone, the remaining heart is totally edible.