Artichoke Hearts with Sauce Remoulade Recipe
Ingredients
| Artichokes | 18 | |
| Lemon | 1 , halved | |
| Red wine vinegar | 1/4 Cup (16 tbs) (Sauce Remoulade) | |
| Egg yolks | 4 (Sauce Remoulade) | |
| 8 anchovy fillets | ||
| Capers | 2 Tablespoon, drained, rinsed (Sauce Remoulade) | |
| Cornichons | 4 (Sauce Remoulade) | |
| Shallots | 2 , halved (Sauce Remoulade) | |
| Garlic | 2 Clove (5gm) (Sauce Remoulade) | |
| Dijon Mustard | 2 Teaspoon (Sauce Remoulade) | |
| Parsley sprigs | 8 (Sauce Remoulade) | |
| Dried tarragon | 1 Tablespoon, crumbled (Sauce Remoulade) | |
| Teaspoon | 1 Tablespoon, crumbled (Sauce Remoulade) | |
| Olive oil | 1 1/4 Cup (16 tbs) (Sauce Remoulade) | |
| Lemon juice | 3 Tablespoon (Sauce Remoulade) | |
| Salt | 1 Teaspoon (Sauce Remoulade) | |
| Ground pepper | 1/2 Teaspoon (Sauce Remoulade) | |
| Egg yolk | 1 , garnish (Sauce Remoulade) | |
Directions
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.
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.
Chef
