Artichoke with wild garlic butter

It's time to get your fancy on with this delicious tapas, made from beautiful lavender-coloured artichoke leaves.

The artichoke is quite a pretty plant, and it stands out a lot when you compare it to the rest of the salads and veggies it is usually placed besides in stores. Artichokes are in the same family as thistles, but luckily they don't share the ability to prickle you when touched. This dish is a great way to start a meal, and the artichoke provides a pretty presentation in itself - no fancy decorations needed.



Leaves of artichoke with wild garlic butter


  • 3 big artichokes

  • 1 lemon, slices

  • 2-3 cloves of garlic

  • Water

  • Salt / Pepper

Garlic butter:
  • 2-4 cloves of garlic, finely chopped

  • 4-6 leaves wild garlic “ramsløg”, fine chopped

  • 150 g plant-based butter, ex. Naturli “smørbar” or “smørblok”

How to: 

  1. Add a lot of water, lemon and cloves of garlic in a big pot and let it boil

  2. Cut some of the bottom of the artichokes and put the artichokes in the boiling water

  3. Cook about 15-20 minutes

  4. Meanwhile, make the garlic butter

  5. In a mixing bowl add plant-based butter, fine chopped wild garlic and cloves of garlic, and mix it very well. Cool it in the refrigerator in a few minutes before serving. 

  6. Pick up the artichokes from the water and place it on a serving plate and let it cool a bit

  7. Eat the soft inner part of the leaves with butter and sprinkle with some salt and pepper.  

  8. Enjoy!

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