ARTICHOKES IN HERBED BUTTER
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 55 Minutes
Makes 4 servings
4 medium-large artichokes
(about 4" diameter)
2 tablespoons lemon juice
1/4 cup butter melted (butter works better than margarine)
2 tablespoons olive oil
4 large garlic cloves crushed
1/3 cup finely snipped basil
2 teaspoons prepared mustard
1 teaspoon finely shredded lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper
1. Trim stems from artichokes,
cut off 1" from tops and trim off sharp leaf tips. Halve
artichokes and remove chokes using a grapefruit spoon or small
knife. Brush cut edges with some of the lemon juice and set aside.
2. Combine remaining ingredients
in small bowl until well blended. Tear off 8 24"x18"
pieces of heavy duty foil. Fold in half to make 12"x18"
rectangles. Place one artichoke half on each rectangle, cut side
up. Drizzle with butter sauce, dividing equally.
3. Bring up opposite foil edges
and seal with double fold. Fold in remaining edges to completely
enclose artichoke halves, leaving space for steam to build. Grill
packets uncovered on medium heat for 30-40 minutes; until hearts
are tender when pierced with a fork. These may be prepared a
day ahead and refrigerated.