Return to home
Globe Artichokes with Hollandaise
Cook Time
- Prep: 5-10 mins
- Cook: 15-20 mins
- Serves: 4
Ingredients
- 2 litres of water
- 500ml dry white wine
- 250ml extra virgin olive oil
- 1 head garlic, sliced in half across the cloves
- 2 shallots, peeled and sliced in half
- a few sprigs lemon thyme
- 2 bay leaves
- 1 lemon, quartered
- 1 teaspoon whole black peppercorns
- sea salt to taste
- 4 globe artichokes
- ½ cup vinagigrette
- chopped flat-leaf parsley leaves to serve
- hollandise sauce to serve
Method
Combine all the ingredients except the artichokes, vinaigrette, parsley and hollandaise in a saucepan just large enough to hold the artichokes snugly, seasoning generously with salt. Use a serrated knife to trim about 3cm off the top of each artichoke and remove a layer or two of the hard leaves from the base and discard. Peel back a layer of the fibrous flesh from the bottom of each artichoke.
Place the artichokes in the saucepan of flavoured water and place a piece of baking paper and a plate on the top to weigh down the artichokes. Bring to the boil, then simmer for 30 - 35 minutes until a skewer inserted in the base of the artichokes meets just a resistance. With a slotted spoon, transfer the artichokes to a cake rack to drain and cool upside down.
When the artichokes have cooled a little, gently splay their leaves to expose the choke. Remove the choke with a teaspoon and discard. Transfer the artichokes to individual plates (along with the stalks if using) then drizzle with vinaigrette and sprinkle with parsley. Serve with hollandaise on the side to dip the leaves into, finger bowls and cloth napkins.
Note: If the artichokes have long stems, trim them so the artichokes sit flat on a plate. Peel the stems to expose the light-coloured flesh and oil with the artichokes. Remove with a slotted spoon after 25 minutes and continue boiling the artichokes. Serve with the artichokes.
