Crock Pot Fresh Artichokes With Lemon Butter Sauce Recipes

Steps:

• With sharp knife, slice about 1" off top of each.
• artichoke; cut off stem near base.
• With scissors, trim about 1/2" off top of each leaf.
• With sharp knife, halve each artichoke vertically; then scoop out and discard the fuzzy center of choke.
• Place artichoke halves in your crock pot; add hot water and lemon slices.
• Cover and cook on HIGH 4 to 5 hours or low for 8 to 10 hours or until done.
• Drain and serve with Lemon Butter Sauce, as below.
• LEMON BUTTER SAUCE----------------.
• Combine all ingredients.

Steps:

• Put chicken breasts in bottom of Crock Pot.
• Put frozen Artichoke hearts on top of chicken. Chop Portabello's into cubes and add. Mince garlic and add.
• In a bowl pour in the chicken stock. Add envelope of Powdered Hollandaise Sauce and whisk to combine. Add juice of 1 lemon, Rosemary and Salt and pepper. Add to crock pot.
• Cover and cook on low 6-8 hours or high 4-6 hours.
• When done remove chicken and Veggies with a slotted spoon onto plate and cover with foil to keep warm. Turn to high and whisk sour cream into juices in crock pot. Let simmer 15 minutes and serve.

Steps:

• Pull off any brown or very tough outer leaves from one artichoke. Use a sharp knife to cut off the top 1 inch of artichoke, then rub with the cut side of the lemon. Use kitchen shears or scissors to cut the pointy tops off the remaining outer layer of leaves. Use a vegetable peeler or paring knife to peel the stem down to its tender pale-colored core; immediately rub the stem with a lemon half. Use your fingers to separate the center leaves to expose the fuzzy pale choke sitting on top of the heart. Use a grapefruit spoon (or other spoon) to scoop out the choke, and rub a little lemon juice over the exposed flesh. Repeat with the remaining artichokes.
• Fill a medium pot with 2 inches of water, place a steamer basket inside, and bring water to a simmer. Place the artichokes bottoms down on the rack, cover with a tight-fitting lid, and simmer over low heat until you can easily pull off an artichoke leaf, 45 minutes to 1 1/2 hours. Remove from the steamer basket and transfer to a serving platter.
• Meanwhile, in a small bowl, whisk together the lemon juice, garlic and salt. Slowly whisk in butter. To serve, have everyone pull off the leaves and dunk the meaty bottoms into the lemon butter, swirling to mix butter with each dip (the butter will separate as it sits).

Steps:

• Place steamer rack in large pot. Fill pot with enough water to come just to bottom of rack. Cut stems and top 1 1/2 inches from artichokes. Cut away first outside row of artichoke leaves. Using scissors, cut off pointed tips of leaves. Arrange artichokes on rack. Bring water to boil over high heat. Cover pot; steam artichokes until knife pierces base easily, adding more water if necessary, about 45 minutes.
• Meanwhile, heat oil in heavy medium saucepan over medium heat. Add garlic and thyme; cook 1 minute. Add lemon juice and butter; whisk until butter melts. Season with salt and pepper. Serve artichokes warm with seasoned butter.