Mohamed Shili This easy and elegant appetizer features tender artichoke leaves served with a rich, creamy Hollandaise sauce. Perfect for dipping, this classic French dish makes any meal feel special. You can use fresh or frozen artichokes, and even swap the sauce for melted butter if needed. A simple yet indulgent treat!
Ingredients Needed
- Hollandaise Sauce
- 2 egg yolks
- ½ tbsp reshly squeezed lemon juice
- ¼ cup unsalted butter
- Pinch salt
- Pinch cayenne pepper
- Artichokes
- 2 artichokes
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 garlic clove, chopped into 4 pieces
- ¼ tsp salt
- 1 quart (1 litre) chicken broth (or water)
- 2 bay leaves
How To Make Artichoke Hollandaise Sauce Recipe
- Hollandaise Sauce: Whisk egg yolks and lemon juice in a small saucepan (off heat) until smooth. Place over very low heat, whisking constantly. Add half of the butter, whisk until melted, then add the rest. Keep whisking until the sauce thickens and doubles in volume. Remove from heat, stir in salt and cayenne pepper, and cover until ready to serve.
- Artichokes: Bring chicken broth (or water) to a boil in a large pot. Add olive oil, salt, lemon juice, bay leaves, and garlic. Trim artichoke stems, remove any tough or discoloured outer leaves, and cut 1 inch (2.5cm) off the top. Rub with lemon juice to prevent browning. Place artichokes upright in the pot. Cover, reduce heat to low, and simmer 30-35 minutes, flipping upside down at 10 minutes, then back at 20 minutes. Test for doneness by piercing the bottom with a knife—it should slide in easily. Drain, let cool, then serve with leaves arranged around the Hollandaise sauce for dipping.
Recipe Tips
- Keep heat low for Hollandaise: Too much heat will scramble the eggs. Whisk constantly over very low heat.
- Butter should be warm, not hot: Melt it gently so the sauce stays smooth and creamy.
- Rub artichokes with lemon juice: This prevents them from turning brown.
- Check doneness easily: Pull a leaf; if it comes off easily, the artichoke is ready.
- Thin out thick Hollandaise: If too thick, whisk in 1 tsp warm water to loosen it.
How To Store & Reheat Leftovers
- Refrigerate: Leftovers artichoke hollandaise sauce lasts 1 day in an airtight container. Artichokes stay fresh for up to 3 days.
- Reheating: Warm Hollandaise sauce over low heat, whisking constantly. Do not microwave. Steam artichokes for 5 minutes to reheat.
Nutrition Fact
Serving Size: 1 serving
- Calories: 230 kcal
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 229mg
- Sodium: 730mg
- Total Carbohydrate: 24g
- Dietary Fiber: 8g
- Protein: 16g
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Julia Child Artichoke Hollandaise Sauce Recipe
Description
This easy and elegant appetizer features tender artichoke leaves served with a rich, creamy Hollandaise sauce. Perfect for dipping, this classic French dish makes any meal feel special. You can use fresh or frozen artichokes, and even swap the sauce for melted butter if needed. A simple yet indulgent treat!
Ingredients
Instructions
- Hollandaise Sauce: Whisk egg yolks and lemon juice in a small saucepan (off heat) until smooth. Place over very low heat, whisking constantly. Add half of the butter, whisk until melted, then add the rest. Keep whisking until the sauce thickens and doubles in volume. Remove from heat, stir in salt and cayenne pepper, and cover until ready to serve.
- Artichokes: Bring chicken broth (or water) to a boil in a large pot. Add olive oil, salt, lemon juice, bay leaves, and garlic. Trim artichoke stems, remove any tough or discoloured outer leaves, and cut 1 inch (2.5cm) off the top. Rub with lemon juice to prevent browning. Place artichokes upright in the pot. Cover, reduce heat to low, and simmer 30-35 minutes, flipping upside down at 10 minutes, then back at 20 minutes. Test for doneness by piercing the bottom with a knife—it should slide in easily. Drain, let cool, then serve with leaves arranged around the Hollandaise sauce for dipping.
Notes
- Keep heat low for Hollandaise: Too much heat will scramble the eggs. Whisk constantly over very low heat.
- Butter should be warm, not hot: Melt it gently so the sauce stays smooth and creamy.
- Rub artichokes with lemon juice: This prevents them from turning brown.
- Check doneness easily: Pull a leaf; if it comes off easily, the artichoke is ready.
- Thin out thick Hollandaise: If too thick, whisk in 1 tsp warm water to loosen it.
Julia Child Artichoke Hollandaise Sauce Recipe
