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Recipe: An Artichoke Lover's Feast
Similar Categories: Artichoke, Lovers, Feast
Serves 4
INGREDIENTS
4 large globe artichokes
slice of lemon
2 shallots or 1 small onion, chopped
25 g/1 oz/2 tbsp butter
225 g/8 oz/3 cups assorted wild and cultivated mushrooms, such as
ceps, bay boletus, chanterelles, saffron milk-caps, oyster mushrooms,
St George's, Caesar's and closed field mushrooms, trimmed and chopped
15 ml/1 tbsp chopped fresh thyme
FOR THE HOLLANDAISE SAUCE
175 g/6 oz/3/4 cup unsalted butter
2 egg yolks
juice of 1/2 lemon
salt and freshly ground black pepper
1 Bring a large saucepan of salted water to the boil. With a serrated
knife, cut one-third from the top of each artichoke. Pull off the
outer leaves and discard. Break off the artichoke stems at the base,
then trim about 5 mm/14 in from the base. To prevent the artichokes
from darkening, tie a slice of lemon to the base. Place in the
boiling water and cook for 25 minutes.
2 Meanwhile, fry the shallots or onion in the butter to soften but
not brown. Add the mushrooms and thyme, cover and cook until the
juices begin to run. Increase the heat and allow the juices to
evaporate. Remove from the heat and keep warm.
3 When the artichokes are cooked (a small knife inserted in the base
will indicate whether it is tender), drain and cool under running
water. Remove the lemon slices and drain the artichokes upside down.
To create a central cavity, pull out the small leaves from the middle
of each artichoke, then scrape out the fibrous choke.
4 To make the hollandaise sauce, melt the butter, skimming off any
surface scum. Pour into a jug, leaving behind the milky residue.
Place the egg yolks in a glass bowl over a pan of 2.5 cm/ 1 in just
simmering water. Add 2.5 ml/ 1/2 tsp water to the egg yolks and whisk
until thick and foamy.
5 Remove the pan from the heat, then add the butter in a thin stream,
whisking all the time. Add the lemon juice and a little boiling water
to thin the sauce. Season to taste.
6 Combine one-third of the sauce with the mushroom mixture and use to
fill each of the artichokes. Serve at room temperature, with the
extra sauce in a separate bowl.
INGREDIENTS
4 large globe artichokes
slice of lemon
2 shallots or 1 small onion, chopped
25 g/1 oz/2 tbsp butter
225 g/8 oz/3 cups assorted wild and cultivated mushrooms, such as
ceps, bay boletus, chanterelles, saffron milk-caps, oyster mushrooms,
St George's, Caesar's and closed field mushrooms, trimmed and chopped
15 ml/1 tbsp chopped fresh thyme
FOR THE HOLLANDAISE SAUCE
175 g/6 oz/3/4 cup unsalted butter
2 egg yolks
juice of 1/2 lemon
salt and freshly ground black pepper
1 Bring a large saucepan of salted water to the boil. With a serrated
knife, cut one-third from the top of each artichoke. Pull off the
outer leaves and discard. Break off the artichoke stems at the base,
then trim about 5 mm/14 in from the base. To prevent the artichokes
from darkening, tie a slice of lemon to the base. Place in the
boiling water and cook for 25 minutes.
2 Meanwhile, fry the shallots or onion in the butter to soften but
not brown. Add the mushrooms and thyme, cover and cook until the
juices begin to run. Increase the heat and allow the juices to
evaporate. Remove from the heat and keep warm.
3 When the artichokes are cooked (a small knife inserted in the base
will indicate whether it is tender), drain and cool under running
water. Remove the lemon slices and drain the artichokes upside down.
To create a central cavity, pull out the small leaves from the middle
of each artichoke, then scrape out the fibrous choke.
4 To make the hollandaise sauce, melt the butter, skimming off any
surface scum. Pour into a jug, leaving behind the milky residue.
Place the egg yolks in a glass bowl over a pan of 2.5 cm/ 1 in just
simmering water. Add 2.5 ml/ 1/2 tsp water to the egg yolks and whisk
until thick and foamy.
5 Remove the pan from the heat, then add the butter in a thin stream,
whisking all the time. Add the lemon juice and a little boiling water
to thin the sauce. Season to taste.
6 Combine one-third of the sauce with the mushroom mixture and use to
fill each of the artichokes. Serve at room temperature, with the
extra sauce in a separate bowl.
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