Wednesday, August 10, 2011
Made Hollandaise & Artichokes
I think artichokes are an interesting vegetable and quite lovely. In the home of a sweet Tyler friend years ago, I witnessed the display of artichokes in such a neat way. She had a long, narrow, hand-carved wooden bowl for the artichoke display. She carved out the center of the artichoke to fit a slender, votive-sized candle. For the artichoke to act as a candle-holder she of course had to chop off the stem and create a flat surface on the bottom-side of the artichoke. If I could draw, I would sketch and scan a picture for you but I am hoping you can just imagine it. She placed several artichokes, with the candles fitting into the center, and arranged in the wooden bowl for a centerpiece. Not sure how long the table display kept but it was beautiful.
So they are pretty but how do you cook them? I had no idea so went to the web and found this great step-by-step resource on How To Cook and Eat an Artichoke. I was not willing to take a self pic with an artichoke leaf in my mouth so check out the steps and pictures in the link. Other than artichokes, all you need is: water for boiling, a lemon slice, bay leaf and clove of garlic.
You can't eat artichokes without Hollandaise so I pulled a great recipe from our copy of the Bride and Groom First and Forever cookbook, which I have cooked out of before. You can make this in a blender or stove-top. I chose to use my great double-boiler pan and use the stove.
2 egg yolks
2 tsp. heavy cream at room temperature
1/4 tsp. kosher salt
Dash of cayenne pepper
1/2 cup butter (1 stick!!) unsalted butter, melted an heated until bubbling but not brown
2 tsp. fresh lemon juice (use the same lemon from your slice, for steaming the artichokes)
1 tsp. white wine vinegar
Stay tuned for what was in the third pan and our main entree…easy, no recipe!!