Monday, February 6, 2012

Roasted Artichokes with Lemony Beurre Blanc

Tradition usually calls for this appetizer to be served with some sort of dressed up mayonnaise but, I prefer the tang of beurre blanc.  My recipe calls for less butter leaving behind a more prominent vinegar flavor, which is set off with a squeeze of fresh lemon juice, a little zest and fresh picked thyme.  The combination surprisingly balances the vinegar and adds a wonderful freshness that compliments roasted artichokes so well.

To prepare the artichokes, simply cut the stems, peel off the outer layer of tough leaves then cut the tops about an inch to an inch and a half in.  Rub them with lemon, and then blanch in salted boiling water for about 8 minutes until a knife pricked into the base penetrates easily.  Remove from the water and let drain upside down for 5 minutes before drizzling with olive oil, sprinkling with salt and pepper then baking in a 425 degree oven until fully tender.

Beurre blanc is one of those amazing french sauces which name translates to “white butter” – it is best served hot, and is traditionally made by reducing vinegar, white wine and shallots together then beating in cut up whole butter off the heat until emulsified.  In this instance, water and oil blend beautifully together creating a light, almost crisp sauce that is complemented by the addition of fresh herbs. 


½ cup white wine vinegar
¼ cup white wine
1 small shallot, minced
½ cup butter, cold and cut into cubes
2 tsp fresh thyme, leaves picked
1 tsp lemon zest
Juice of half a lemon
Salt & freshly ground black pepper

In a small sauce pan bring the vinegar, wine and shallots to a boil reducing to about three tablespoons in volume.  Once reduced, remove from the heat, and start whisking in the cubes of butter (no more than two at a time) until completely incorporated and emulsified.  Finish with a squeeze of lemon juice, lemon zest, thyme, salt and pepper.  Serve immediately.


  1. I have never tried this but would love to do it.

  2. Wonderful recipe. I would really enjoy every bite. :)

  3. That looks delicious! So simple yet so sophisticated at the same time :)

  4. I was unaware of Beurre blanc but it does sound delicious! You have really described this very well. Between that and the picture I certainly want to try this. I have seen a lot of roasted veggie posts but this is a first for artichokes, glad to see the instructions here. Unique and delicious post!

  5. I loooove a great beurre blanc! Especially on fish, but I've never tried with an artichoke - great recipe!

  6. Wonderful recipe, I love Beurre Blanc, I will put on just about anything!

  7. I would be so happy to have just this for dinner! YUM.

  8. So simple and so fabulous! I love your description of the Beurre Blanc.

  9. picture perfect...awesome version..;P
    happy following you..
    check out mine sometime..

    Tasty Appetite