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.