13 oz (400 g) artichoke hearts
1 fl oz (2 cl) sherry
1/4 pint (150 ml) vegetable stock
1/2 pint (250 ml) ready made Bearnaise sauce
salt
pepper
3 tbsp garlic croutons
tarragon for decoration
1 fl oz (2 cl) sherry
1/4 pint (150 ml) vegetable stock
1/2 pint (250 ml) ready made Bearnaise sauce
salt
pepper
3 tbsp garlic croutons
tarragon for decoration
method
1. Drain the artichoke hearts. Heat the vegetable stock and the sherry. Add the artichoke hearts and simmer for about 4 minutes.
2. Remove the artichoke hearts and place into a colander. Add the Bearnaise sauce to the vegetable stock and simmer for a while until it is well mixed. Season everything with salt and pepper.
3. Arrange the artichoke hearts on plates, pour over the sauce and garnish with the garlic croutons and tarragon.
2. Remove the artichoke hearts and place into a colander. Add the Bearnaise sauce to the vegetable stock and simmer for a while until it is well mixed. Season everything with salt and pepper.
3. Arrange the artichoke hearts on plates, pour over the sauce and garnish with the garlic croutons and tarragon.
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