Steamed artichokes are delicious when eaten with drawn butter, but even better when the butter is infused with pepper and coriander.
- 1 tbsp. cracked black peppercorns
- 1 tbsp. cracked coriander seeds
- 8 tbsp. unsalted butter
- 2 tbsp. red wine vinegar
- Kosher salt, to taste
In an 8" skillet over medium-high heat, toast the peppercorns and coriander, swirling constantly, until fragrant, about 3 minutes.
Add the butter and cook until deep brown and foamy, about 4 minutes. Stir in vinegar and salt. Serve warm.