Globe artichokes with herby hollandaise
- July 2016
- Serves 6
- Hands-on time 20 min, simmering time 20-30 min
Not just your average picnic food – globe artichoke leaves dipped into a herby hollandaise is pure al fresco heaven.
- 27.9g (16.5g saturated)
- 2.1g (1.2g sugars)
- 3 large (or 6 small) globe artichokes
For the herby hollandaise
- 3 tbsp white wine vinegar
- 1 mace blade
- ½ tsp black peppercorns
- 1 bay leaf
- ½ shallot, finely chopped
- 3 medium free-range egg yolks
- 150g unsalted butter, cubed
- 3 tbsp double cream
- Lemon juice to taste
- Handful each fresh dill, tarragon and flatleaf parsley, finely chopped
- 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.
- 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).
- 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.
- 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.
True hollandaise doesn’t contain cream. We’ve added it here to stabilise the sauce so it will keep better.
Prepare the hollandaise up to 24 hours in advance and keep covered in the fridge.
Simmer the artichokes up to 6 hours in advance, drain, cool and keep at room temperature.
Hollandaise splits easily, so keep the heat low and have ice cold water ready to add if the mixture starts to look greasy.
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