Roasted Artichokes with Korean Butter

By by Stephanie Izzard
Images
Roasted Artichokes with Korean Butter
Serves
Yields 2 to 4 servings
Ingredients
  • 2 to 3 large artichokes
  • ¼ cup This Little Goat Went to Korea
  • ¼ cup unsalted butter
  • 2 Tbsp water
  • 2 Tbsp fresh lemon juice
Procedure


Cut artichokes in half from end to end. Use a spoon to clean out the bristles in the center and the small shiny leaves around them.

Melt butter. Whisk butter with Korea sauce and lemon juice. Add half to the bottom of a roasting pan along with water. Whisk to combine. Reserve remaining butter Korea sauce for dipping.

Preheat oven to 350 degrees

Place halved artichokes, cut side down into the sauce in the pan. Roast artichokes for 30–40 minutes until the center is fork tender.

Serve with remaining Korea butter.

Roasted Artichokes with Korean Butter

By by Stephanie Izzard
Serves
Yields 2 to 4 servings
Ingredients
  • 2 to 3 large artichokes
  • ¼ cup This Little Goat Went to Korea
  • ¼ cup unsalted butter
  • 2 Tbsp water
  • 2 Tbsp fresh lemon juice
Procedure


Cut artichokes in half from end to end. Use a spoon to clean out the bristles in the center and the small shiny leaves around them.

Melt butter. Whisk butter with Korea sauce and lemon juice. Add half to the bottom of a roasting pan along with water. Whisk to combine. Reserve remaining butter Korea sauce for dipping.

Preheat oven to 350 degrees

Place halved artichokes, cut side down into the sauce in the pan. Roast artichokes for 30–40 minutes until the center is fork tender.

Serve with remaining Korea butter.