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Artichokes and the Lying Hollandaise


  • Author: Carson Farley
  • Prep Time: 30 minutes
  • Cook Time: 1 hr.
  • Total Time: 26 minute
  • Yield: 2 1x

Description

A wonderful appetizer or side for when people come over you want to confuse.


Scale

Ingredients

FOR THE HOLLANDAISE 

3 tablespoons butter 

2 tablespoons flour 

1 cup boiling water
1 teaspoon salt 

3 tablespoons lemon juice
2–3 egg yolks, depending on how rich you want it 

FOR THE ARTICHOKES 
2 artichokes
2 inches water 


Instructions

THE HOLLANDAISE 

  • Bring some water almost to the boil in the bottom of a double boiler, and place the butter in the top to melt. 
  • When the butter is melted, add the flour slowly, constantly stirring, until it is smooth. 
  • Add one cup of boiling water, again stirring constantly, until it is smooth again. 
  • Beat the egg yolks lightly, and add them to the mixture, with a teaspoon of salt. 
  • Stir until the hollandaise is smooth and creamy and then remove the pot from the heat. 
  • Serve with Artichokes.

This can sit for a while, and be reheated by once again stirring over the hot water in the double boiler. 


THE ARTICHOKES 

  • Cut off the top inch or so of the artichokes, and trim the remaining spiky ends off of the lower leaves. 
  • Cut off the stem close to the bottom of the artichoke, so that it will sit up on the plate when done. 
  • Pull off the bottom, tougher leaves, and discard. 
  • Rinse off the artichoke under running water, spreading the leaves so that water flushes out the inside of the artichoke well. 
  • Place the chokes in a pot in a steamer basket with enough water to steam but not boil them. 
  • Cook for 40-60 minutes, or until tender enough that a leaf easily pulls away from the artichoke. 
  • Category: Vegetables

Keywords: Vegetables