Artichokes With Brown Butter Hollandaise Recipes

ASPARAGUS WITH MUSTARD HOLLANDAISE

Steps:

• Cook 2 bunches jumbo asparagus (trimmed and peeled) in salted boiling water until crisp-tender, about 3 minutes; drain. Combine 2 egg yolks and 1 tablespoon each lemon juice and hot water in a heatproof bowl set over a saucepan of simmering water. Cook, whisking constantly, until thickened, 1 to 3 minutes (remove from the heat if the eggs start to scramble). Gradually whisk in 1 1/2 sticks cut-up butter until thickened, 3 to 5 minutes. Whisk in 4 teaspoons whole-grain mustard; season with salt and cayenne. Thin with lemon juice as needed. Serve over the asparagus.

BROWN BUTTER ROASTED ARTICHOKES

Steps:

• Preheat the oven to 400 degrees.
• Trim the stems off the artichokes, then pull off the tough outer leaves. Cut the artichokes in half from the stem to the tip and scrape out the choke with a spoon.
• Pour the chicken broth and wine into an 11x 13 baking dish, then add the artichokes cut side down. Add the garlic cloves and 4 tablespoons of butter around the dish.
• Season the artichokes with with salt and pepper to taste, then cover with foil and bake for 30 minutes. Test to see if the artichokes are tender by inserting a knife or toothpick into the stem of the artichoke. Place the foil back on the baking dish to keep warm.
• In a large skillet, add the remaining butter and melt until and browned.
• Remove the artichokes from the dish, draining off any excess liquid and place into the skillet cut side down. Cook for 5 minutes over medium heat until the artichokes have browned on the edges.
• Remove to a serving platter, cut side up, and then carefully pour the juices from the baking dish over the artichokes.
• Garnish with the parmesan cheese and fresh chopped parsley.

ARTICHOKES WITH BROWN BUTTER HOLLANDAISE

Steps:

• For the artichokes: Squeeze a lemon into a large pot of salted water. Throw in the rinds and bring to a boil. Meanwhile, trim the artichokes, rubbing every cut surface with the remaining lemon as you go, so they don't turn brown. Using a bread knife, cut off the stems, then snap off any tough dark green leaves around the base. Slice across the artichokes about one-third of the way down, exposing their inner core.
• When the water boils, put in the artichokes and boil until a bottom leaf pulls off easily and the base of the artichokes are tender to a fork, about 40 minutes. Drain. Pull the inner core from the artichokes and clean out all the hair-like bits, scraping the cavity clean with a spoon.
• For the hollandaise: Melt the butter slowly in a saucepan, leaving it on the heat until it has turned brown (not black). Skim off any foam that rises to the top, and pour the clear butter into a bowl, leaving behind the milk solids. Wash the saucepan.
• Put the yolks, 1/4 cup/60 ml water and a pinch of salt into the clean pan. Whisk over medium heat until ribbony, 3 to 5 minutes. If the pan gets too hot, the eggs will scramble, so lift the saucepan on and off the heat occasionally to keep the temperature in check. Take the pot off the heat and slowly whisk in the clarified butter, adding it in a thin stream. Season with salt, pepper, and a few squirts of lemon. It will be thick, but still pour off a spoon. It should be globby, like mayonnaise. Spoon the sauce into the cavity of the artichokes. Eat, by peeling off the leaves and dipping them in the sauce. When you get to the heart, eat it with a knife and fork.