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