Artichokes Andree'

December 22, 2015
0 Ratings
Photo by chef Lisa
  • Makes 2 cups
Author Notes

When you go to a French restaurant that is known for its soufflés, one might imagine the lasting impression would be a soufflé, whether savory or sweet. In this case, for me, it was the appetizer that kept me awake and was the first thought I had the next morning. It seems rather simple that the best thing I ate in 2015 was something that really just amounts to a condiment, the most heavenly sauce in this case that was poured into a steamed artichoke. It was simply described a "Family Secrete Sauce". While I begged and bribed, they did refuse to give the recipe. This is my riff on this gem. I have used Julia Child's Sauce de Sorges, with modifications. —Chef Lisa

What You'll Need
  • 2 Eggs
  • 1 tablespoon Stoneground mustard
  • 1/2 teaspoon Salt
  • 3/4 cup Olive oil, I prefer Greek
  • 1/4 cup Butter, melted and clarified
  • 4 tablespoons Chives, chopped
  • 3 tablespoons Lemon juice
  • 2 Egg whites, finely chopped or pushed through a seive
  1. Boil the room temperature eggs for three minutes. Place the yolks in a mixing bowl. Scrape out the egg whites in a separate bowl and set aside.
  2. In a double boiler, beat the yolks until they become thickened, about 4 minutes. Do not allow the boiler to touch the water. Once thickened, beat in the mustard, salt and lemon juice.
  3. While still beating, add the oil a few drops at a time until the emulsion process begins and the sauce thickens. Now, a slow, steady stream may be used for the remainder of the oil and the butter.
  4. Once the sauce is thick, stir in the egg whites and chives. Pour over steamed artichokes (or better yet) artichoke hearts and serve immediately.

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