Globe artichokes with herby hollandaise recipe
Not just your average picnic food or summer starter: globe artichoke leaves dipped into a herby hollandaise is pure al fresco heaven.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Pan
- Colander
- Heavy-based pan
- Fine-mesh sieve
- Saucepan
- Mixing bowl
- Whisk
- Plastic wrap
- Airtight container
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Kitchen scale
- Stove
- Refrigerator
Ingredients
- 3 large (or 6 small) globe artichokes
- 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
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