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Steamed artichokes are delicious when eaten with drawn butter, but even better when the butter is infused with pepper and coriander.

Yield: makes 1/2 Cup

Ingredients

  • 1 tbsp. cracked black peppercorns
  • 1 tbsp. cracked coriander seeds
  • 8 tbsp. unsalted butter
  • 2 tbsp. red wine vinegar
  • Kosher salt, to taste

Instructions

  1. In an 8″ skillet over medium-high heat, toast the peppercorns and coriander, swirling constantly, until fragrant, about 3 minutes.
  2. Add the butter and cook until deep brown and foamy, about 4 minutes. Stir in vinegar and salt. Serve warm.

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