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Spring Artichokes

southern.chef's picture
Ingredients
  Artichokes 6 Medium
  Lemon 1 , cut into wedges
  Egg yolks 2
  Lemon juice 1 1⁄2 Tablespoon
  Minced parsley 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Chives 1 Teaspoon, minced
  Dry mustard 1⁄2 Teaspoon
  Pepper red 1⁄8 Teaspoon
  Butter 1 Cup (16 tbs), softened, divided
Directions

Wash artichokes by plunging up and down in cold water.
Cut off stem ends, and trim about 1 inch from top of each artichoke.
Remove any loose bottom leaves.
With scissors, trim away about a fourth of each outer leaf.
Rub top of artichoke and cut edges of leaves with a lemon wedge to prevent discoloration.
Place artichokes in 2 Dutch ovens, cover artichokes with water.
Squeeze juice from lemon wedges into water.
Discard wedges.
Cover artichokes, and bring water to a boil, reduce heat to low, and cook 45 minutes.
Place artichokes upside down on a rack to drain, let cool.
Spread center leaves apart, scrape out the fuzzy thistle center (choke) with a spoon.
Chill artichokes, if desired.
Combine egg yolks and remaining ingredients except butter in top of a double boiler, beat with a wire whisk until blended.
Add one tablespoon butter.
Bring water to a boil. (Water in bottom of double boiler should not touch pan.)
Reduce heat to low; cook, stirring constantly, until butter melts.
Continue adding butter, 1 tablespoon at a time, stirring constantly, until sauce is smooth and thickened.
Remove from heat.
Pour sauce into a serving bowl, let cool slightly.
Serve as a dip with artichokes.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Interest: 
Spring
Servings: 
6

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