Globe artichokes with herby hollandaise

Method

1. Fill a large pan with water and bring to the boil. Add the artichokes and cook for 20-30 minutes until tender (depending on size). To check, pull at a leaf at the base of the artichoke – if it comes off easily, it’s ready. Put the cooked artichokes in cold water.
2. Meanwhile put the vinegar, mace, peppercorns, bay leaf and shallot in a small heavy-based pan. Bring to a simmer and bubble for 3-4 minutes until reduced to about 1 tbsp. Strain and set aside (discard flavourings).
3. Half-fill a medium saucepan with water and bring to a gentle simmer. Put a heatproof bowl on top of the  saucepan – it should fit snugly but don’t let the water touch the bowl. Put the egg yolks and the strained, reduced vinegar into the bowl and whisk for a couple of minutes with a balloon whisk. Make sure the water underneath is barely simmering. Start adding a cube of butter at a time, whisking in with a balloon whisk before adding the next.
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5. When all the butter has been added, pour in the cream and keep whisking until the sauce thickens, then remove the bowl from the heat. Stir in lemon juice to taste, cover with a piece of cling film touching the surface and leave to cool to room temperature. Once cooled, stir in the herbs, taste and season, then put in a lidded container and chill to firm up until you’re ready to go.