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Braised Artichokes with Béarnaise Sauce
Source: dLife

What a treat, your guests will be delighted!

Prep Time: 8 hours
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 109.6
Total Carbs 18.5 g
Dietary Fiber 7.1 g
Sugars 5.2 g
Total Fat 2.0 g
Saturated Fat 0.3 g
Unsaturated Fat 0.1 g
Potassium 488.1 mg
Protein 6.8 g
Sodium 197.9 mg
Dietary Exchanges
1/2 Fat , 2 1/2 Vegetables , 1/2 Milk
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Mix yogurt well until blended and pour into a colander lined with a double layer of cheesecloth
  2. Fold the edges of the cheesecloth over covering yogurt. Place the colander in a bowl and put in refrigerator for 8 hours.
  3. After chilling yogurt remove it from the cheesecloth and discard the liquid.
  4. Mix the yogurt and mayonnaise and set aside.
  5. In a saucepan mix the vinegar, green onions, garlic, and pepper. Bring to a boil then reduce heat, cover, and let simmer until liquid is reduced by half.
  6. After simmering, strain and set the liquid aside to cool.
  7. After cooling mix vinegar mixture with yogurt and tarragon. Cover sauce and chill.
  8. Chop stem and 1/2 inch of top off of each artichoke. Wash in cool water and remove loose leaves. Cut off about 1/4 of each outer leaf and then rub lemon wedge over edges.
  9. Add 1 inch of water to a Dutch oven and add artichokes. Boil then reduce heat, cover, and let simmer for 25 minutes.
  10. After simmering allow artichokes to cool then spread leaves apart and scrape out fuzzy thistle center.
  11. Serve artichokes with the chilled yogurt sauce and enjoy!

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