Artichokes in Herbed Butter Sauce
1-1/2 cups dry white wine
1/3 cup minced shallots
1 Tbsp lemon juice
1 tsp oregano, crushed
3 Tbsp butter, chilled
1 Tbsp minced parsley
4 medium California artichokes
To cook artichokes: Stand prepared artichokes in a deep saucepan with 3 inches of boiling salted water. Cover and boil gently for 25 to 40 minutes, depending on the size of the artichoke or until a petal near the center pulls out easily. Stand artichokes upside down to drain.
To make the sauce: Heat wine and shallots over medium heat until mixture is reduced to 3/4 cup. Add lemon juice and oregano. Cool slightly; return pan to low heat. Slowly add butter in small amounts, stirring constantly until sauce thickens. Garnish with parsley. Serve cooked artichokes with the sauce for dipping. Serves 4
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