Author Notes
This is a recipe inspired by necessity to come up with an impressive yet simple first course for a last minute dinner party using ingredients I had on hand. I had torn the picture out of a magazine in the doctor's office but not the recipe so this is what I came up with. A beautiful start to a summer dinner. —foodfanatic
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Ingredients
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8-12
canned artichoke hearts
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8 tablespoons
unsalted butter, cubed
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3
egg yolks
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juice of half a lemon
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4 teaspoons
warm water
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salt and freshly ground pepper to taster
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1/2 cup
fresh mint leaves
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3/4 cup
pomegranate seeds
Directions
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Drain and rinse the artichoke hearts very well. Cook in acidulated water for 8-10 minutes .
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Melt the butter until very hot and foamy, but not browned.
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In a separate bowl beat the egg yolks and lemon juice together, gradually adding the melted butter and then the warm water. Place the sauce over a double boiler and cook for a few minutes to thicken slightly.
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Arrange the artichoke hearts on a platter or 4 individual plates and drizzle over the sauce. Scatter with the mint leaves and pomegranate seeds and serve immediately .
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