Fondos De Alcachofas Recipe
HEARTS OF ARTICHOKE. HOT WITH HOLLANDAISE OR COLD WITH VINAIGRETTE.
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Ingredients
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Artichokes
Hollandaise Sauce
Vinaigrette
Method
Preparing Artichokes
- 1
Clean the Artichokes
Trim the tops and sides of the globe artichokes, removing any tough leaves until you reach the tender inner leaves.
- 2
Prevent Browning
Fill a large bowl with water and add the lemon juice. As you clean each artichoke, place it in the lemon water to prevent browning.
- 3
Cook the Artichokes
In a large pot, bring salted water to a boil. Add the cleaned artichokes and cook for about 30-40 minutes, or until the outer leaves can be easily pulled off.
- 4
Drain and Cool
Remove the artichokes from the pot and let them drain. Allow them to cool slightly before handling.
Making Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Allow it to cool slightly, but keep it liquid.
- 6
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture becomes pale and thick.
- 7
- 8
Season the Sauce
Remove from heat and stir in a pinch of salt and cayenne pepper. Keep warm until ready to serve.
Making Vinaigrette
- 9
Combine Ingredients
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
Serving
- 10
Plate the Artichokes
Once the artichokes are cool enough to handle, carefully remove the inner choke with a spoon.
- 11
Serve with Sauces
Serve the artichoke hearts warm with the hollandaise sauce drizzled on top, or cold with the vinaigrette on the side.
