Artichokes with Brown Butter Hollandaise

TOTAL TIME: 1 hr
Prep: 15 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

ARTICHOKES:
  • 2 lemons, halved
  • Salt
  • 4 artichokes
HOLLANDAISE:
  • 1 1/2 cups/375 g unsalted butter
  • 4 egg yolks
  • Salt and freshly ground pepper
  • 1/2 lemon
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Directions

For the artichokes: Squeeze a lemon into a large pot of salted water. Throw in the rinds and bring to a boil. Meanwhile, trim the artichokes, rubbing every cut surface with the remaining lemon as you go, so they don't turn brown. Using a bread knife, cut off the stems, then snap off any tough dark green leaves around the base. Slice across the artichokes about one-third of the way down, exposing their inner core.

When the water boils, put in the artichokes and boil until a bottom leaf pulls off easily and the base of the artichokes are tender to a fork, about 40 minutes. Drain. Pull the inner core from the artichokes and clean out all the hair-like bits, scraping the cavity clean with a spoon.

For the hollandaise: Melt the butter slowly in a saucepan, leaving it on the heat until it has turned brown (not black). Skim off any foam that rises to the top, and pour the clear butter into a bowl, leaving behind the milk solids. Wash the saucepan.

Put the yolks, 1/4 cup/60 ml water and a pinch of salt into the clean pan. Whisk over medium heat until ribbony, 3 to 5 minutes. If the pan gets too hot, the eggs will scramble, so lift the saucepan on and off the heat occasionally to keep the temperature in check. Take the pot off the heat and slowly whisk in the clarified butter, adding it in a thin stream. Season with salt, pepper, and a few squirts of lemon. It will be thick, but still pour off a spoon. It should be globby, like mayonnaise. Spoon the sauce into the cavity of the artichokes. Eat, by peeling off the leaves and dipping them in the sauce. When you get to the heart, eat it with a knife and fork.

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Newest Ratings and Reviews

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  • on August 20, 2012

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    I truly liked the variant on Hollandaise, using brown butter rather than simply melted butter, which adds a subtle nutty flavor to the sauce that excellently compliments the artichokes. I would never have thought of this although I do use brown butter in other recipes and especially for Eggs in Brown (Black Butter

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  • on February 13, 2012

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    Excellent hollandaise.

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  • on December 10, 2011

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    The Hollandaise sauce was just okay. I've been making Hollandaise for years and have never heard of or seen anyone use water as an ingredient (not doubting that some people do use water, I'm just saying I've never seen it before this recipe/show. I'll be going back to my own version. Also, the name of this recipe is very misleading as there is no brown butter in the Hollandaise. She just uses regular melted, clarified butter the same as every other Hollandaise sauce recipe.

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