I LOVE artichokes with Bernaise Sauce!
I found some really fresh-ish (considering they were shipped from California) at the grocer's, and decided to cook them and make a Bernaise Sauce. (See next post for sauce.)
Cooking artichokes is easy. To prepare them, rinse carefully in case any critters are hiding in the leaves, slice about half an inch off the top (mainly to get rid of the thorns), and use a pair of scissors to cut the tips off all the leaves. Cut the stalk off at the base of the 'choke but don't discard it! If you trim the other end where it has partially dried, and cook it with the 'chokes, and later peel the stalk to eat, it is just as tender and sweet as the prized artichoke bottom! (Notice the small round piece of stalk on the finished plate above... YUM.)
Bring a large soup pot of water to a boil; add salt, some whole peppercorns and any seasonings you like. I usually don't add any because the sauce is so flavorful. For years I have used a cut lemon on the cut ends of the leaves, but I don't see that they darken less by doing it. When the water is boiling, drop in the 'chokes (carefully!) and cook for about 2-3 minutes on high. Reduce the heat to a simmer, lid the pot, and cook another 20-30 minutes. The test for done-ness is when the leaves pull off easily.
Drain upside down in a colander, and cool to room temperature. Serve on a large plate (to accomodate the pile of spent leaves) with some Bernaise sauce in a ramekin. YUM!
I love artichokes, and I really love this quick and easy Blender Bernaise Sauce to dip the leaves in for tasty eating. Variations of this sauce recipe are all over the internet, and I have used it for years. No fear of this sauce 'breaking'!!
This sauce is also great for steaks, roast beef and beef fondue.
(Sorry there is no photo of adding the butter to the blender. That takes 2 hands and no one was home to take pictures for me.)
Blender Bernaise Recipe
1/4 cup white wine
2 Tbs tarragon vinegar
2 Tbs finely chopped shallot or onion
1/8 tsp white pepper
2 Tbs tarragon leaves (preferably fresh, but dried will do)
1 Tbs chervil (optional)
1 sprig fresh parsley or 1 tablespoon dried parsley flakes (optional)
4 egg yolks
1/4 teaspoon salt, or to taste
1 cup real butter
1. Combine wine, vinegar, and herbs in the top of a double boiler. (I use a skillet on low)
2. Cook until reduced by half.
3. Mixture will be very concentrated; COOL.
4. Have ready in your blender; above mixture, egg yolks and salt.
5. Blend about 5 seconds.
6. Melt butter in a saucepan until bubbling, but DO NOT BURN.
7. Remove center stopper from blender cap.
8. Turn blender motor on HIGH; Pour HOT butter through opening in blender cap in a steady stream while motor is running, about 30 seconds.
9. The sauce should finish about the consistency of thin mayonnaise
10. If not, blend on HIGH another 5 seconds.
11. NOTE: Butter will be very hot and will cook the egg yolks, so you don't have to worry about eating raw eggs.
12. Serve immediately, or you can keep warm by placing blender container in warm water. (I let mine cool, and refrigerate any leftover. It doesn't keep long, so use it up quickly.)
Excellent on steak or roast beef. An especially good sauce for beef fondue. YUM.
Look Familiar? This latest evolution of Man looks like Homo Consumericus to me. Body-wise and Health-wise, it is what we are becoming on the Standard American Diet (S.A.D.). Yes, it IS SAD, and I will be writing a number of posts starting in May addressing many of the the fault(s) and what we, as individuals and families, can do about it. Stay Tuned.
Bring a large soup pot of water to a boil; add salt, some whole peppercorns and any seasonings you like. I usually don't add any because the sauce is so flavorful. For years I have used a cut lemon on the cut ends of the leaves, but I don't see that they darken less by doing it. When the water is boiling, drop in the 'chokes (carefully!) and cook for about 2-3 minutes on high. Reduce the heat to a simmer, lid the pot, and cook another 20-30 minutes. The test for done-ness is when the leaves pull off easily.
