Artichoke with hollandaise sauce
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- Artichokes2 unit(s)
- Salt to taste
- white wine vinegar1/2 cup
- dry white wine2 cup
- Large onion, finely chopped1 unit(s)
- Black peppercorns5 unit(s)
- free-range egg yolks2 unit(s)
- melted butter250 g
- Clean the leaves of the lower part of the artichoke that are older and dry. Then, with the help of scissors, cut the ends of the petals, removing the dried part. Open the petals well and wash in running water. Then also cut the stalk.
- In a pan put enough water to cover the flowers and season with vinegar and salt. Place the flowers so that they are covered by water. Cover and cook until soft. For faster preparation, you can use the pressure cooker. But be careful not to overcook the artichoke as it will be overcooked and will have no flavor.
- Reduce the sauce. Place the vinegar, wine, peppercorns and chopped onion in a saucepan and bring to a boil over high heat. When it boils, reduce the heat and let it reduce until ⅓ of the liquid remains. Reserve until cool.
- In the meantime, check to see if the artichokes are ready. If they are already removed from the water and set aside while you finish the sauce.
- When the reduction cools, make the sauce. Put a pan of water on the fire. Choose a bowl that fits the pan without touching the hot water. In this bowl, strain the acidic reduction and add the yolks (discard the onion). Whisk until you get a foamy mixture with the fuet.
- Take this mixture to the bain-marie over very low heat and add the butter in a stream, beating vigorously without stopping. The idea is to obtain an aerated, velvety and creamy mixture. It's like a salted zabaione. Season with salt and baniwa pepper.
- Serve the artichokes whole as the sauce on the side. The idea is to rip the petals off and dip them in the sauce, scraping only the “flesh” at the tip of the petal with your teeth. At the end, you can clean the artichoke thorns and taste the core, which will be tender and tasty.