Warm Artichoke Heart with Peas and Mint Hollandaise Sauce

Preparation info
  • For

    4

    Persons
    • Difficulty

      Easy

Appears in

By Shaun Hill

Published 2000

  • About

Globe artichokes are daunting. They produce a disproportionate ratio of debris to edible parts and the hairy choke can seem impossible to loosen. Classical cuisine calls for them to be cooked in a blanc, a mixture of flour, lemon juice and water. This succeeds in keeping the hearts white but leaves a slimy coating – often an uncleanable saucepan as well.

Organizing a small production line as on the previous pages will make the process simple. If this seems an absurd performance for