Artichokes With Hollandaise Sauce
|Lemon juice||30 Milliliter (2 Tablespoon)|
|Water||90 Milliliter (6 Tablespoon)|
|For hollandaise sauce|
|Butter||2 Ounce, diced (1/4 Cup, 50 Gram)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Egg yolks||2 Small|
|White pepper||To Taste|
Soak the artichokes for an hour or so in a bowl of water, acidulated with half of the lemon juice, to loosen any soil or grit that may be stuck between the leaves. Rinse thoroughly in clean water and set upside down to drain. Trim off the stalk close to the vegetable so that it stands upright. Remove any damaged outer leaves and rub the cut surfaces with lemon juice. Do not bother to cut the points off the leaves - this is unnecessary and ruins the look of the vegetable.
Put the artichokes upright in a dish, add the water and the remaining lemon juice, cover and cook for 7 - 8 minutes on full. Tug at one of the lower leaves to see if done. If it promises to come away in your fingers, the artichokes are ready. Leave them to stand for 3 minutes while you make the sauce.
Put the butter in a bowl and cook on medium or defrost for 2 minutes until melted. Add the lemon juice and egg yolks and whisk lightly.
Cook on medium or defrost for 1 minute, whisk again and season.
Drain and serve with the sauce.
To eat the artichoke, pull away the leaves and suck off the tender fleshy part, dipped in the sauce. When you come to the "choke", cut it away and discard it. Eat the heart with a knife and fork — and more sauce.