Artichokes with Hollandaise
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Artichokes, which came to us via the French, are among the fanciest finger foods around. They make a very nice first course or substitute for salad. Serve the artichokes with hollandaise or with a vinaigrette.
INGREDIENTS
4 large artichokes
1 tablespoon olive oil
3 lemon slices
1 bay leaf
1 clove garlic, split
1 teaspoon salt
6 peppercornsHOLLANDAISE SAUCE
3 egg yolks
1/2 cup butter, cut into 8 pieces
2 tablespoons lemon juice
1/8 teaspoon saltWash artichokes under cold running water; drain. Cut off stem at base of each artichoke. Remove small bottom leaves. Trim sharp tips from leaves with scissors. Cut a 1-inch slice across top.
In bottom of kettle, stand artichokes upright, resting on the base. Add boiling water to measure 3-inch deep. Add olive oil, lemon sliced, bay leaf, garlic, salt, and peppercorns; bring to boiling. Reduce heat; simmer, covered, 30 to 45 minutes or until base is pierced easily with fork. (Add more boiling water as needed.)
Using a slotted utensil, lift out cooked artichokes. Turn upside down to drain.
To remove choke, gently spread leaves apart. Using a metal spoon, remove choke, thistle portion, from center. Serve hot with Hollandaise Sauce, or serve chilled with mayonnaise.
While artichokes cook, make Hollandaise. In top of a double boiler, with wire whisk, beat egg yolks just to blend. Cook over hot, not boiling, water, stirring with whisk, until yolks start to thicken - about 1 minute. With whisk, beat in butter, 1 tablespoon or piece at a time. Beat until each piece of butter melts before adding more - takes about 5 minutes in all. (Water in double-boiler base should not touch bottom of pan above. Water should not boil. Sauce will curdle over high heat.) Remove double-boiler top from hot water.
Using wire whisk, slowly beat in lemon juice, then salt, beating just until sauce becomes as thick as mayonnaise. To keep warm, replace sauce, covered, over lukewarm water, not heat. Serve in artichokes or in individual bowls with each.
Makes 4 servings