Artichokes with Butter Sauce

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 large artichokes
  • ½ lemon
  • Salt
  • 3 tablespoons lemon juice
  • ½ cup melted butter
  • ½ teaspoon dry mustard
  • Dash of Tabasco


    1. Wash and trim the artichokes and rub all cut portions with the lemon half.

    2. Cook the artichokes in salted water to cover with two tablespoons of the lemon juice. When artichokes are tender, turn them upside down to drain.

    3. Combine the remaining ingredients and serve hot with the hot artichokes.