Steamed Artichokes with Bearnaise Butter
A great way to use leftover Bearnaise Sauce
Ingredients
Scale
- 4 Artichokes
- 4 Eggs, poached (Optional)
- 1 Lemon
- 1 serve Leftover Bearnaise Sauce
Instructions
- Halve the lemon and squeeze the juice into a large bowl of cold water.
- Snap off the outer leaves of the first three or four outer layers of leave from bottom of an artichoke. Use a serrated knife to cut off the stem at the base and the top half of each artichoke.
- Using a small spoon or melon baller, scrape out the choke and any sharp leaves from the centre of the artichoke.
- Repeat Steps 2 & 3 for all the artichokes
- Drop the cleaned artichokes into the acidulated water as soon as they are trimmed.
- Tip the lemon water into the bottom of steamer. Add the artichokes to the steamer basket and set over a high heat for around 15 minutes or until the bottom of the artichoke can be easily pierced with a skewer.
- Meantime, warm your bearnaise sauce over a water bath, whisking every now and again to keep the bearnaise as emulified as possible. Do not worry if it splits, we are aiming for flavoured butter not a perfect sauce with this recipe!
- When the artichokes are steamed, pour the bearnaise butter over. Top with a poached egg if using.
- Enjoy!