Artichoke hearts with hollandaise sauce


  • 6 medium globe artichokes
  • 2 tbsp lemon juice
  • 100 g broccoli, boiled and chopped
  • black pepper
For the hollandaise sauce

  • 2 tbsp wine or tarragon vinegar
  • 1 tbsp water
  • 2 egg yolks
  • 75g-115g unsalted butter, melted with a knob of unmelted butter reserved
  • black pepper


For An Elegant First Course, Try Lotte Duncan's Classic French Recipe For Artichoke Hearts Topped With A Rich Hollandaise Sauce

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