Buttered Artichoke Bottoms

Total Time
35 minutes
Rating
4(5)
Comments
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Ingredients

Yield:4 servings
  • 4small artichokes, about ½ pound each
  • 1tablespoon flour
  • cups water
  • Salt to taste if desired
  • 1tablespoon butter
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

75 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 3 grams protein; 747 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Step 5

    When cool enough to handle, remove the fuzzy ''choke'' in the center of each artichoke bottom, using fingers or a spoon.

  6. 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.

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