Artichokes With Brown Butter Hollandaise Food

EASY HOLLANDAISE

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.

ROASTED GREEN CHILE HOLLANDAISE

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

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.

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.