Artichoke Hearts with Sauce Remoulade Recipe


Difficulty LevelEasyHealth IndexHealthy
MethodMain Ingredient


 Lemon1 , halved
For sauce remoulade
 Red wine vinegar1⁄4 Cup (4 tbs) (Preferably Aceto Balsamico)
 Egg yolks4
 Anchovy fillets8
 Capers2 Tablespoon, rinsed and drained
 Shallots2 , halved
 Garlic2 Clove (10 gm)
 Dijon mustard2 Teaspoon
 Parsley sprigs8
 Fresh tarragon/1 teaspoon dried, crumbled1 Tablespoon, minced
 Fresh chervil/1 teaspoon dried, crumbled1 Tablespoon, minced
 Olive oil1 1⁄4 Cup (20 tbs)
 Fresh lemon juice3 Tablespoon
 Salt1 Teaspoon
 Freshly ground pepper1⁄2 Teaspoon
 Hard cooked egg yolk1 , sieved (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 4139 Calories from Fat 2673

% Daily Value*

Total Fat 302 g464.4%

Saturated Fat 46.4 g232%

Trans Fat 0 g

Cholesterol 1012.5 mg

Sodium 8516.8 mg354.9%

Total Carbohydrates 323 g107.6%

Dietary Fiber 150.1 g600.4%

Sugars 29.3 g

Protein 117 g234%

Vitamin A 94.6% Vitamin C 681.5%

Calcium 192.1% Iron 278.7%

*Based on a 2000 Calorie diet


For artichokes: Break off stem of artichoke and rub exposed area with lemon.
Starting from base, bend each leaf back and snap off where it breaks naturally.
Cut off tight cone of leaves above heart.
Trim and shape heart carefully with knife until no dark green areas remain.
Rub with lemon.
Repeat procedure with remaining artichokes.
Steam hearts until tender and easily pierced with knife, about 20 to 30 minutes.
Drain well.
Let cool on rack.
Scoop out chokes with spoon and discard.
Cut hearts into quarters.
Transfer to bowl, cover and refrigerate until ready to use.
(Can be prepared 1 to 2 days ahead to this point.) For sauce: Puree first 11 ingredients in processor or blender.
Transfer to bowl.
Whisk in oil 1 drop at a time until mixture is thickened and sauce is consistency of mayonnaise.
Add lemon juice, salt and pepper and blend well.
Just before serving, add sauce to artichoke hearts and mix well.
Turn into serving bowl.
Sprinkle with egg yolk.