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Artichoke Hearts With Sauce Remoulade

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Ingredients
  Artichokes 18
  Lemon 1 , halved
For sauce remoulade
  Red wine vinegar 1⁄4 Cup (4 tbs) (Preferably Aceto Balsamico)
  Egg yolks 4
  Anchovy fillets 8
  Capers 2 Tablespoon, rinsed and drained
  Cornichons 4
  Shallots 2 , halved
  Garlic 2 Clove (10 gm)
  Dijon mustard 2 Teaspoon
  Parsley sprigs 8
  Fresh tarragon/1 teaspoon dried, crumbled 1 Tablespoon, minced
  Fresh chervil/1 teaspoon dried, crumbled 1 Tablespoon, minced
  Olive oil 1 1⁄4 Cup (20 tbs)
  Fresh lemon juice 3 Tablespoon
  Salt 1 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Hard cooked egg yolk 1 , sieved (For Garnish)
Directions

For artichokes: Break off stem of artichoke and rub exposed area with lemon.
Starting from base, bend each leaf back and snap off where it breaks naturally.
Cut off tight cone of leaves above heart.
Trim and shape heart carefully with knife until no dark green areas remain.
Rub with lemon.
Repeat procedure with remaining artichokes.
Steam hearts until tender and easily pierced with knife, about 20 to 30 minutes.
Drain well.
Let cool on rack.
Scoop out chokes with spoon and discard.
Cut hearts into quarters.
Transfer to bowl, cover and refrigerate until ready to use.
(Can be prepared 1 to 2 days ahead to this point.) For sauce: Puree first 11 ingredients in processor or blender.
Transfer to bowl.
Whisk in oil 1 drop at a time until mixture is thickened and sauce is consistency of mayonnaise.
Add lemon juice, salt and pepper and blend well.
Just before serving, add sauce to artichoke hearts and mix well.
Turn into serving bowl.
Sprinkle with egg yolk.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Steamed
Ingredient: 
Artichoke
Interest: 
Healthy

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