4 globe artichokes
25 g (1 oz) 2 tbsp butter
1 clove garlic, crushed
30 ml (2 tbsp) water
2 egg yolks
15 ml (1 tbsp) lemon juice
Salt and pepper
15 ml (1 tbsp) chopped fresh parsley
25 g (1 oz) 2 tbsp grated Parmesan cheese
25 g (1 oz) 2 tbsp butter
1 clove garlic, crushed
30 ml (2 tbsp) water
2 egg yolks
15 ml (1 tbsp) lemon juice
Salt and pepper
15 ml (1 tbsp) chopped fresh parsley
25 g (1 oz) 2 tbsp grated Parmesan cheese
method
1. Remove the outer leaves from the artichokes and simmer in boiling water for 30 minutes. Drain well.
2. Heat the butter in a saucepan and cook the garlic for 1 minute.
3. Add the artichokes and water and cover with a lid. Simmer for a further 25 minutes, stirring occasionally.
4. Beat the egg yolks with the lemon juice. Stir in the salt and pepper, parsley and grated cheese.
5. Stir into the artichoke mixture and cook slowly, stirring, for 5 minutes.
2. Heat the butter in a saucepan and cook the garlic for 1 minute.
3. Add the artichokes and water and cover with a lid. Simmer for a further 25 minutes, stirring occasionally.
4. Beat the egg yolks with the lemon juice. Stir in the salt and pepper, parsley and grated cheese.
5. Stir into the artichoke mixture and cook slowly, stirring, for 5 minutes.
serving amount
serves 4
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