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Supporting roles: Add to the bounty of your Thanksgiving table with three simple vegetable side dishes

By Wolfgang Puck, Tribune Content Agency on

Serves 8

12 large artichokes

Kosher salt

3 lemons, halved

3 tablespoons unsalted butter, plus 1 tablespoon extra if needed

3 tablespoons heavy cream, plus 1 tablespoon extra if needed

Freshly ground black pepper

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Bring a large pot of well-salted water to a boil.

Meanwhile, with a sharp knife, cut off the stem and the top third of each artichoke, rubbing cut edges with a lemon half to prevent oxidization. Pull the remaining leaves downward to remove them, and carefully trim off the tough skin, again rubbing with lemon.

Add the juice of 2 lemons and the salt to the boiling water. Add the artichokes. Cover and cook at a low but steady boil until the artichokes are tender when the bottoms are easily pierced with a knife tip, 40 to 50 minutes.

With a large slotted spoon or wire skimmer, remove the artichokes and drain them bottoms up. When cool enough to handle, use a sharp-edged spoon to scoop out the inner leaves and fibrous choke from each artichoke, leaving just the tender artichoke bottoms.

Transfer the artichokes to a food processor. Process until pureed. Transfer to a fine-meshed strainer set over a heavy saucepan and press through with a rubber spatula. Over medium heat, stir in the butter and cream and adjust the seasonings to taste with salt, pepper, and a little lemon juice.

If not serving immediately, refrigerate in a covered nonreactive dish. To reheat, stir in a heavy saucepan over medium heat, adding 1 tablespoon each butter and cream to restore a smooth consistency.



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