There is a fantastic new foodie haven in Teneriffe called Sourced Grocer that stocks produce, meats, cheeses, preserves and olive oil from locally sourced suppliers. We stopped in on Saturday afternoon to check it out and left leden with goodies including fresh Globe Artichokes.
The globe artichoke is a perennial thistle originating in southern Europe around the Mediterranean. When choosing, pick artichokes that feel heavy for their size. We first cooked this recipe as an entrée for our friends Craig and Karen; long before they were married. From memory this was one of out first dinner parties. It was in out tiny flat in Parnell in Auckland, so small that you could not swing a cat. Our dinner table was a small wooden coffee table which we all sat around cross-legged on the floor.
Making Hollandaise sauce is really quite simple, the trick is to constantly whisk, and if it starts to split get it off the heat and whisk like mad. I have also managed to rescue a split sauce be blending it. We like our hollandaise quite tangy, so it depending on how sour your lemons are we find that we usually use more than the recipe below. If for some reason you do not have lemons, plain white vinegar also does the trick.
2 egg yolks
1 lemon, juiced
1?4 cup of cream
1?2 tsp mustard powder
1?4 tsp salt
pepper to taste
Slice the bottom off each stem and place them in a steamer over salted boiling water for 25-30mins or until soft. When you have about 5mins remaining prepare the sauce.
Melt butter in metal bowl over simmering hot water. Add lemon juice, egg yolks & cream. Whisk constantly until thick and smooth. Remove from heat. Add mustard & salt and beat until smooth. It is important to test the taste, we often find it needs more lemon juice. Tweak as necessary for desired taste. Makes 3/4 cup.
Serve artichokes on plates with sauce in separate small bowl. To eat artichokes peel each outer petal off and dip fleshy end in sauce. Nibble off any artichoke flesh on the end (soft white part at bottom of petal) by placing between teeth and pulling remaining petal out. Do not eat the whole petal as it is a bit chewy and not so tasty. Discard remaining petal. As you work you way around the artichoke you get more meat and less petal until eventually you are left with the heart. Enjoy the heart with a generous portion of your remaining hollandaise, or if you are like Mark pinch some of the other persons remaining sauce.