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French · Starter
Artichauts Sauce Hollandaise
Whole globe artichokes trimmed, tied and simmered in salted lemon water, the choke removed and the hollow filled with a warm, sharp hollandaise. Leaves are for dipping; the heart is the prize.
- YieldServes 4 · 4 artichokes
- Hands-on40 min
- Total1 h 24 min
- Difficulty
Ingredients
Artichokes
- 4large globe artichokes
- 1lemon, halved
- 4 Lwater
- 40 gcoarse salt
Hollandaise
- 2 tbspwhite wine vinegar
- 3 tbspwater, divided
- 1 pinchcoarsely crushed white peppercorns
- 3egg yolks
- 250 gunsalted butter, diced, at cool room temperature
- to tastesalt and lemon juice
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