Roasted Baby Artichokes With A Lemon Herb Beurre Blanc - cooking recipe

Ingredients

2 (9 ounce) boxes frozen artichoke hearts
1 1/2 tablespoons olive oil
1/2 teaspoon lemon pepper (you can use ground black pepper if you don't have lemon pepper)
1 teaspoon kosher salt
Sauce
1/4 cup white wine
1 tablespoon heavy cream
1 tablespoon shallot, minced fine
2 tablespoons white wine vinegar
1 cup butter (cold and cut into small pats)
1 tablespoon fresh lemon juice
2 teaspoons fresh thyme
2 teaspoons fresh parsley
2 teaspoons fresh chives

Preparation

Artichokes -- In a large bowl add the artichokes (thawed) and add the olive oil, lemon pepper and salt and toss well to combine. Line a baking sheet with parchment or foil and cook at 425 for 15-20 minutes until they are warmed through and starting to get brown. Remove to a serving platter.
Sauce -- In a small sauce pan, add the white wine, vinegar and the shallots and heat to medium to medium-high until the sauce is reduced by half. It doesn't take long 3-4 minutes is all. Add the cream and cook another 1-2 minutes -- Don't boil. Remove from the heat and slowly whisk in the butter until creamy and melted. Then add in the lemon and fresh herbs.
Serve -- Drizzle the sauce over the roasted artichokes. If you have any sauce left, serve a small sauce container on the serving platter for people to help themselves.
Remember all \"veggies\" are good with this. Asparagus, cauliflower, beans, zucchini, mushrooms, etc.
ENJOY!