Artichokes With Brown Butter Hollandaise Food
EASY HOLLANDAISE
Use our shortcut version of the classic French sauce to spruce up steamed artichokes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy.
- Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.
Nutrition Facts : Calories 231 g, Fat 25 g, Protein 2 g
ROASTED GREEN CHILE HOLLANDAISE
Provided by Food Network
Time 20m
Yield 2 cups
Number Of Ingredients 7
Steps:
- In a bowl fitted into a sauce pan with barely simmering water, whisk the yolks with the lemon juice until light and frothy. Whisk in the butter in 2-tablespoon increments. The sauce will seem thin at first, but continue to whisk until the sauce thickens. Be careful not to overcook because the eggs will scramble. When sauce is thick, remove from heat and stir in remaining ingredients. Serve immediately.
GARLIC SAUTEED ARTICHOKES
Artichokes are sauteed in garlic butter before steaming. A simple and delicious way to use artichokes!
Provided by JJDON
Categories Side Dish Vegetables
Time 45m
Yield 4
Number Of Ingredients 3
Steps:
- Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
- Melt the butter in a large skillet over medium heat. Add the garlic, and saute for about 1 minute to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Saute for about 5 or 10 minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.
Nutrition Facts : Calories 92.3 calories, Carbohydrate 9.3 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 4.4 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 117.4 mg, Sugar 0.8 g
ARTICHOKES WITH BROWN BUTTER HOLLANDAISE
Steps:
- For the artichokes: Squeeze a lemon into a large pot of salted water. Throw in the rinds and bring to a boil. Meanwhile, trim the artichokes, rubbing every cut surface with the remaining lemon as you go, so they don't turn brown. Using a bread knife, cut off the stems, then snap off any tough dark green leaves around the base. Slice across the artichokes about one-third of the way down, exposing their inner core.
- When the water boils, put in the artichokes and boil until a bottom leaf pulls off easily and the base of the artichokes are tender to a fork, about 40 minutes. Drain. Pull the inner core from the artichokes and clean out all the hair-like bits, scraping the cavity clean with a spoon.
- For the hollandaise: Melt the butter slowly in a saucepan, leaving it on the heat until it has turned brown (not black). Skim off any foam that rises to the top, and pour the clear butter into a bowl, leaving behind the milk solids. Wash the saucepan.
- Put the yolks, 1/4 cup/60 ml water and a pinch of salt into the clean pan. Whisk over medium heat until ribbony, 3 to 5 minutes. If the pan gets too hot, the eggs will scramble, so lift the saucepan on and off the heat occasionally to keep the temperature in check. Take the pot off the heat and slowly whisk in the clarified butter, adding it in a thin stream. Season with salt, pepper, and a few squirts of lemon. It will be thick, but still pour off a spoon. It should be globby, like mayonnaise. Spoon the sauce into the cavity of the artichokes. Eat, by peeling off the leaves and dipping them in the sauce. When you get to the heart, eat it with a knife and fork.
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ARTICHOKES WITH HOLLANDAISE SAUCE RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine Modern AustralianCategory SnackServings 4Estimated Reading Time 4 mins
- To make the bouillon, place all ingredients in a large saucepan with 1.2 litres water and 1 tsp salt. Bring to the boil, then simmer for 15 minutes.
- Meanwhile, trim artichokes of any tough outer leaves and cut head in half horizontally, discarding tips. Peel stalk with a vegetable peeler and rub flesh with cut side of lemon half as you go, to prevent discolouration. When all artichokes are prepared, plunge them into bouillon and simmer for 5 minutes. Remove pan from heat and leave artichokes to cool in bouillon, resting a small plate on top of artichokes to keep them submerged.
- For the hollandaise sauce, place vinegar and peppercorns in a small saucepan along with 4 tbsp cold water. Bring to the simmer and reduce by a third, then set aside to cool. In a medium-sized stainless-steel bowl, whisk yolks, then strain cold vinegar reduction over them (discard peppercorns). Place bowl over a pan of gently simmering water, making sure the base of the bowl doesn't touch water. Whisk constantly, keeping an eye on heat (if sauce gets too hot, it will curdle). As yolks start to cook, sauce will increase in volume, thicken slightly and become creamy – this should take about 8-10 minutes. Remove from heat and continue to whisk, gradually adding tepid, melted clarified butter. Season with salt and lemon juice to taste. If sauce seems too thick for dipping, it can easily be thinned by adding hot water a little at a time. Cover and keep warm while you fry the artichokes.
- Just before serving, remove artichokes from bouillon and cut each one into six even-sized wedges, taking care to scrape out the furry choke from each one. Place milk and flour in separate small bowls and season flour with salt. Dip a piece of artichoke into milk, give it a shake to get rid of excess milk, then roll in flour. Lay floured artichoke wedge on a tray lined with baking paper and repeat with remaining artichoke wedges.
STEAMED ARTICHOKES WITH EASY HOLLANDAISE SAUCE | THE LEMON ...
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Servings 2Estimated Reading Time 7 minsCategory Side DishTotal Time 35 mins
- Tear off the first few layers of outer leaves from the bottom of each artichoke, as well as any attached to the stem. Then take a knife to cut off the exposed stem, thus creating a base so that the artichokes can stand up.
- Place a stockpot over low heat and melt 1 tablespoon of the butter in it. Once the butter starts to foam, add the onion, half of the thyme, and the parsley, and begin to sweat the onion. While you prepare the artichokes, the onions will happily hang out over low heat.
- Combine the wine, water, lemon juice, salt and herbs in a wok or large dutch oven. You want enough liquid to cover the wider wok, and go up halfway the artichokes once they are added in. If not, add some more water. Using a wok will actually allow you to prepare 3-4 at one time, depending on the size. Bring to a boil.
- Melt the butter in a small pot over the stove over medium low heat. Allow the butter to begin to bubble, but not reach a full boil.
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- 1. In a mixing bowl, whisk together olive oil, lemon juice, 2 tablespoons water, oregano, garlic powder and 1/4 teaspoon salt. Set aside.
- 2. Trim artichokes. Cut off the stem, cut off the top 1/3 of the artichoke and peel off the tough green outer leaves until you get to the lighter colored, softer leaves. Yes, you have to peel through a lot of the leaves to get to the good stuff — don't be shy about it. Use a paring knife to remove any leaves or tough spots around the stem. Cut the artichokes in half lengthwise.
- 3. Artichokes will oxidize immediately, so to prevent browning, as soon as you've trimmed each one, place it in the olive oil and lemon mixture and toss so it's covered.
- 4. Heat a sauté pan over medium heat. Use a pan that has a lid. Add artichokes and olive oil mixture to the pan. Use tongs to turn the artichoke halves cut-side down. Let sauté without disturbing for about 3-4 minutes, until artichokes are browned. Use tongs to turn them over. Add 1/4 cup water and immediately put the lid on and let artichokes steam for another three minutes. Add 1/4 cup of water again and let steam another 3 minutes. Poke a couple artichokes with a fork to make sure they are completely tender. If not, add a little more water and steam for another couple minutes. Place them on a plate and make the pan sauce.
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