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Artichokes with Mustard Dill is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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Click Here
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4 medium artichokes
2 1/4 inch thick lemon slices
2 tablespoons olive oil
1/2 cup Champagne mustard or Dijon mustard
1 teaspoon dried Dillweed, crumbled
2 tablespoons (1/4 stick) butter
1/4 cup freshly grated Parmesan cheese
Cut off artichoke stems. Discard tough outer leaves at base. Using scissors, carefully trim leaf points and trim 1/2 inch from top of each artichoke. Combine enough water to cover artichokes with lemon slices and oil in large saucepan and bring to a boil. Add artichokes. Reduce heat, cover partially and simmer until artichoke bottoms are tender, 35 to 40 minutes. Drain well. Arrange artichokes in ovenproof glass baking dish. Preheat oven to 350 degrees. Blend mustard and Dillweed in small saucepan. Add butter, whisk over medium heat until blended. Spoon mustard sauce over artichokes. Sprinkle with Parmesan. Bake until cheese melts, about 15 minutes. Serves 4.
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