Soft-Boiled Eggs Béarnaise

• 2 tablespoons (30 g) butter
• 8 artichoke bottoms

If you are using fresh artichokes, simmer the bottoms in water with lemon juice and a little flour (a blanc) until slightly softened but not cooked through.

Melt the butter in a sauté pan and add the artichoke bottoms. Season with a pinch of salt and freshly ground pepper and leave to simmer for 15 minutes over low heat, turning them once. Transfer them to a pre-heated dish and p