Stuffed Artichokes Recipe
Stuffed Artichokes is an irresistible mouth-watering recipe. An easy to prepare recipe, Stuffed Artichokes is a dish that you would surely love to try.
Ingredients
4 globe artichokes
Salt
Juice 1/2 lemon
6 crushed peppercorns
30 ml (2 tablespoons) vinegar
15 ml 1 tablespoon) water
2 egg yolks
100 g (1/4 lb) (1/2 cup) butter
30 ml (2 tablespoons) capers
10 anchovy fillets
Directions
1 Cut off the artichoke stems and about 2.5 cm (1 in) off their tops.
Trim the leaves with scissors.
Place the artichokes in a pan of salted water with the lemon juice and simmer for 30 minutes until tender.
Drain and refresh.
Remove the centres from each artichoke and discard the 'choke' of hairs.
Replace the artichoke centres upside-down.
2 Boil the peppercorns in the vinegar and water in a pan until reduced (evaporated) to half of the volume.
Allow to cool.
Place the egg yolks in a bowl and stir in the vinegar.
Place the bowl over a pan of hot water over low heat and beat until the mixture thickens.
Add small pieces of butter;gradu- ally beat into the sauce to form a fairly stiff, creamy mixture.
Season to taste.
3 Stir the capers into the sauce.
Finely chop 2 of the anchovy fillets and add them to the sauce.
Divide the sauce between the artichoke shells, top with the remaining anchovy fillets, and serve immediately.
Trim the leaves with scissors.
Place the artichokes in a pan of salted water with the lemon juice and simmer for 30 minutes until tender.
Drain and refresh.
Remove the centres from each artichoke and discard the 'choke' of hairs.
Replace the artichoke centres upside-down.
2 Boil the peppercorns in the vinegar and water in a pan until reduced (evaporated) to half of the volume.
Allow to cool.
Place the egg yolks in a bowl and stir in the vinegar.
Place the bowl over a pan of hot water over low heat and beat until the mixture thickens.
Add small pieces of butter;gradu- ally beat into the sauce to form a fairly stiff, creamy mixture.
Season to taste.
3 Stir the capers into the sauce.
Finely chop 2 of the anchovy fillets and add them to the sauce.
Divide the sauce between the artichoke shells, top with the remaining anchovy fillets, and serve immediately.
