BUTTER SAUCES
Melted butter with a squeeze of fresh lemon is a standard dipping sauce for artichokes. There are a number of-variations on this basic sauce that are simple to prepare and that enhance the flavor of boiled or steamed artichokes. Combining a couple of the butter sauces could even be more delicious.
The variations that follow are based on 1/4 pound butter, either sweet or salted. Increase or decrease the recipes to suit your needs. Makes 1/2 to 3/4 cup of sauce.
Butter sauces can be served two ways. The first is to melt the butter, add the additional ingredients, and serve warm. The other is to use softened butter, blend in the additional ingredients, then whip slightly with a hand mixer or whisk. Chill butter and serve cold.
GARLIC BUTTER
Add up to 4 cloves of minced or pressed fresh garlic, or use 1 to 2 tsp. garlic powder.
HERBED BUTTER
Use any of the following herbs or blend two or more together:
1 Tsp. Fresh Tarragon leaves, minced
1/4 Cup Minced Parsley
2—3 Tbsp. Chopped Fresh Basil Leaves (Fresh Basil Storage and Selection Tips)
1 Tbsp. Fresh Dill, Thyme, or Chervil
or
1 Tsp. Fresh Rosemary
ADDITIONAL BUTTER SAUCE IDEAS
Fruit-flavored, balsamic or wine-flavored Vinegars can be used instead of lemon juice in butter sauces. Butter can also be cooked until brown with 1/4 cup white wine or 1 Tbsp. lemon juice or vinegar added. Season to taste with salt, pepper, garlic powder, Worcestershire sauce or Tabasco.