Artichokes with Herbed Butter Sauce


1-1/2 cups dry white wine
1/3 cup shallots; minced
1 tablespoon lemon juice
1 teaspoon oregano; crushed
3 tablespoons Butter; chilled
1 tablespoon parsley; minced
4 medium california artichokes; cooked

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 with cooked artichokes.

Source: Baroda Farms

4 servings.

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