📝 About This Recipe
Transport your table to a French bistro with this elegant preparation of globe artichokes, steamed to tender perfection with aromatics. The ritual of peeling back the petals and dipping them into a rich, golden Hollandaise sauce makes this more than just a side dish—it's a sensory experience. The earthy, nutty flavor of the artichoke heart is the ultimate reward, perfectly balanced by the bright acidity and silky texture of the emulsion.
🥗 Ingredients
The Artichokes
- 4 large Globe Artichokes (fresh, heavy for their size with tight leaves)
- 1 Lemon (halved, to prevent browning)
- 4 cloves Garlic (smashed)
- 2 pieces Bay Leaves (dried)
- 1 teaspoon Black Peppercorns (whole)
- 1 tablespoon Kosher Salt (for the steaming water)
The Hollandaise Sauce
- 3 large Egg Yolks (at room temperature)
- 1 cup Unsalted Butter (melted and kept hot)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Dijon Mustard (provides stability to the emulsion)
- 1 pinch Cayenne Pepper (for a subtle heat)
- 1/4 teaspoon Fine Sea Salt (or to taste)
- 1 teaspoon Warm Water (to adjust consistency if needed)
For Garnish
- 1 tablespoon Fresh Chives (finely minced)
- 1 teaspoon Lemon Zest (from the reserved lemon)
👨🍳 Instructions
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1
Prepare a large bowl of cold water and squeeze half a lemon into it. This 'acidulated water' will prevent the cut artichokes from oxidizing and turning brown.
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2
Trim the artichokes: Use a serrated knife to cut off the top 1 inch of the artichoke. Use kitchen shears to snip off the thorny tips of the remaining outer leaves.
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3
Trim the stem to about 1 inch and peel the tough outer skin of the stem with a vegetable peeler. Rub all cut surfaces immediately with the other lemon half and submerge in the acidulated water.
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4
Fill a large pot with 2 inches of water. Add the smashed garlic, bay leaves, peppercorns, and salt. Place a steamer basket inside, ensuring the water doesn't touch the bottom of the basket.
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5
Bring the water to a boil, then place the artichokes in the basket, stem-side up. Cover tightly with a lid and reduce heat to medium-low.
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6
Steam for 30-45 minutes. They are done when a knife slides easily into the base and a central leaf pulls out with zero resistance.
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7
While the artichokes steam, prepare the Hollandaise. In a blender or using an immersion blender in a narrow jar, combine the egg yolks, lemon juice, Dijon mustard, and salt.
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8
Melt the butter until it is bubbling and very hot (about 175°F). This heat is crucial to 'cook' the yolks and create a thick emulsion.
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9
Turn the blender on low. Very slowly—literally drop by drop at first—pour the hot butter into the egg mixture. Once the emulsion forms, you can pour in a thin, steady stream.
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10
Stir in the cayenne pepper. If the sauce is too thick, whisk in a teaspoon of warm water to reach a pourable, velvety consistency. Keep the sauce in a warm spot (not hot) until serving.
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11
Remove the artichokes from the steamer and let them drain upside down on a paper towel for 2 minutes to remove excess water trapped in the leaves.
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12
Serve each artichoke warm on a plate with a small individual ramekin of the Hollandaise. Garnish the sauce with fresh chives and lemon zest.
💡 Chef's Tips
Always choose artichokes that feel heavy; light ones are likely dried out and woody. If your Hollandaise 'breaks' (separates), whisk a fresh egg yolk in a clean bowl and slowly whisk the broken sauce into it. For the best flavor, use high-quality European-style butter which has a higher fat content and less water. Don't discard the stems! Once peeled and steamed, they taste exactly like the heart. To eat, pull off a leaf, dip the fleshy end in sauce, and scrape the tender bit off with your teeth.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Sauvignon Blanc or a dry Chablis. Serve alongside a grilled Filet Mignon for a classic 'Steakhouse' style dinner. Follow the meal with a light arugula salad to cleanse the palate after the rich butter sauce. Accompany with crusty sourdough bread to soak up any leftover Hollandaise sauce.