Artichokes with Hollandaise
Whole fresh artichokes steamed with rich zingy hollandaise sauce. Try this classic fun appetizer as a date night experience!
Equipment
- blender
Ingredients
Hollandaise
- 10 Tbsp unsalted butter if using salted butter, skip the added salt
- 3 each egg yolks see how to separate eggs
- 1 Tbsp lemon juice
- ½ tsp salt
- ⅛ tsp cayenne optional
Artichokes
- 2 each Fresh artichokes look for bright colors and heavy feel
- 2 slices Lemon
- 2 each Bay leaf
- 2 each Garlic cloves
Instructions
Hollandaise Sauce
- Melt the butter on low in a small pot. Try not to let it boil—you want the moisture in the butter to remain there and not steam away.
- Add the egg yolks, lemon juice, salt and cayenne into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds.
- Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the hot melted butter slowly, while the blender is going. Continue to blend for another couple seconds after the butter is all incorporated. Take care not to blend too high or too long to over thicken.
- Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If needed, you can add a little lemon juice or salt to taste.
- If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
- Store until needed in a warm spot and use within an hour or so. Store any unused in an airtight container. Warm over a double boiler and blend on low until smooth once more.
Steamed Artichokes
- With a pair of kitchen scissors, snip off the tips of the artichoke leaves, they're sharp. With a super-sharp, heavy-duty knife, lop off the top of the artichoke – about 3/4 of an inch worth and cut off the stem at just below the base of the artichoke so that it will sit flat. Remove the bottom row of leaves. Rinse well under cold water.
- Fill a large pot with about two inches of water and set in the artichokes, bottom side down. Optional: add a bay leaf, a slice of lemon, and/or a garlic clove. Set on the stove and bring to a boil over high heat, then reduce the temperature on the water to medium, reducing it to a simmer.
- Cover and steam the artichokes for about 30-40 minutes, until tender. You can check for doneness by inserting the tip of a knife into the bottom (if it goes in with only a little resistance they're done) or by pulling off a tester leaf (it should come off easily). Remove from water, allow to cool a bit, and serve with warm hollandaise or garlic herb butter.