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Artichokes With Hollandaise Sauce Recipe
|Lemon juice||30 Milliliter (2 Tablespoon)|
|Water||90 Milliliter (6 Tablespoon)|
|For hollandaise sauce|
|Butter||2 Ounce, diced (1/4 Cup, 50 Gram)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Egg yolks||2 Small|
|White pepper||To Taste|
Serving size: Complete recipe
Calories 652 Calories from Fat 480
% Daily Value*
Total Fat 54 g83.7%
Saturated Fat 32.1 g160.5%
Trans Fat 0 g
Cholesterol 492.1 mg
Sodium 681.3 mg28.4%
Total Carbohydrates 36 g12.1%
Dietary Fiber 16.1 g64.4%
Sugars 4.2 g
Protein 15 g30%
Vitamin A 37.9% Vitamin C 91.4%
Calcium 18.6% Iron 26.1%
*Based on a 2000 Calorie diet
Put the artichokes upright in a dish, add the water and the remaining lemon juice, cover and cook for 7 - 8 minutes on full. Tug at one of the lower leaves to see if done. If it promises to come away in your fingers, the artichokes are ready. Leave them to stand for 3 minutes while you make the sauce.
Put the butter in a bowl and cook on medium or defrost for 2 minutes until melted. Add the lemon juice and egg yolks and whisk lightly.
Cook on medium or defrost for 1 minute, whisk again and season.
Drain and serve with the sauce.
To eat the artichoke, pull away the leaves and suck off the tender fleshy part, dipped in the sauce. When you come to the "choke", cut it away and discard it. Eat the heart with a knife and fork — and more sauce.