Artichoke with Butter Sauce
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(0 votes)
Difficulty:
advanced
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
- For the sauce
- 1 ⅛ cups butter
- ½ cup dry white wine
- 1 Tbsp white wine vinegar
- 3 egg yolks
- lemon juice
- salt
Preparation
Kitchen utensils
1 Cutting board, 1 Teaspoon, 1 Small knife, 1 Paper towel
Preparation steps
1.
Rinse and clean the artichokes (remove the tough tips and any fibres).
2.
Place the artichokes side by side in a wide pot and fill half way up the sides of the artichokes with water.
3.
Add the lemon juice.
4.
Cover and cook approximately 30 minutes over a medium light until done and the leaves pull away easily.
5.
For the sauce:
6.
Melt the butter over medium heat.
7.
Put the vinegar and wine in a saucepan and reduce by half. Allow to cool.
8.
Add the reduced liquid to the egg yolks. Whisk in a metal bowl over a hot water bath until creamy. _Do not allow it to get too hot!_
9.
Remove from the heat and add the butter drop by drop as it emulsifies and then in a stream.
10.
Season to taste with the lemon juice and salt.
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