Ingredients: |
Ingredients: Artichokes
2 large globe artichokes
Kosher salt
Lemon juice (optional)
Ice Bath: 3 cups ice
Asparagus
Kosher salt
1 lb asparagus, trimmed
Foolproof Hollandaise, for serving
Foolproof Hollandaise
3 large egg yolks
1 tsp fresh lemon juice
Small pinch cayenne pepper
Kosher salt
1 stick (½ cup) unsalted butter
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Directions: |
Directions:Cook artichokes: Combine 4 quarts water with 2Tbsp salt in large pot; bring to a boil.
Meanwhile, prepare artichokes: It is helpful to rub hands with lemon juice or pop on a pair of gloves. Artichokes can discolor hands & leave bitter residue. Pick off leaves on each stem & small leaves around bottom of stem. Using kitchen scissors, cut tips off outer leaves, removing thorns. Rinse cleaned artichokes under cold water, pulling leaves open slightly. This will allow boiling water to penetrate inner leaves.
Add artichokes to boiling water; turn heat down to med-high to maintain a simmer. Cover with a lid; cook, turning artichokes halfway through, until leaves can easily pull off & paring knife can be inserted with no resistance, about 40 min.
Meanwhile, prepare ice bath: Combine ice with ½ gallon water in large bowl; set aside.
Blanch asparagus: Combine 1 gallon water with salt in large pot; bring to rolling boil. It is important that water comes to a rolling boil. Gently lower asparagus into boiling water, cover, return to a boil as quickly as possible. Cook until tender but firm enough to retain the crispness or bite, 1-2 min. Remove asparagus with tongs; place directly in ice bath for 5 min to halt cooking process. Drain & pat dry.
Serve artichokes & asparagus with hollandaise. Dip each artichoke leaf into hollandaise, place meatiest part in your mouth, using your teeth, scrape meat off leaf as you pull it out. Stem portion is completely edible.
Foolproof Hollandaise
Combine egg yolks, lemon juice, cayenne & ¼ tsp salt in a blender.
Melt the butter in a small saucepan over medium. Let butter become bubbly; once bubbles have subsided & butter is hot but not brown, turn blender on low; slowly trickle in butter. Eggs & butter will begin to emulsify & sauce will thicken. Once all butter is poured in, run blender for 15 seconds more. Turn off blender; adjust seasoning of hollandaise to taste. Serve immediately over asparagus or poached eggs, or as dipping sauce for artichokes or crispy potatoes. |
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