Tuesday, July 1, 2008

Artichokes with Hollandaise Sauce

Fresh boiled artichokes with a classic Hollandaise sauce is a simple but elegant vegetable side to serve on any occasion. Using a blender makes this dish very easy to prepare. Recipe serves 4.


4 artichokes
1/2 cup lemon juice
4 egg yolks
4 ounces (125 g) unsalted butter, melted
Salt and pepper to taste
1 tablespoon lemon juice


1. Slice the stem off the artichokes. Remove and discard the coarse outer leaves then cut 1/3 off from the top. Snip off any remaining thorny tips.
2. Place stem end up in 1 inch (2.5 cm) boiling water, to which 1/2 cup lemon juice has been added. Cover and simmer for 30 minutes.
3. When cooked, remove from pot, drain and keep warm on serving plates.
4. Put egg yolks into blender or food processor. Cover and process for 1 minute.
5. Add the melted butter, which has been brought to the boil, in a slow steady stream with the motor going and the lid partially covering the top of the blender processor. Add the lemon juice, salt and pepper.

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