girl in a food frenzy

This is ideal for a starter or mid arvo snack. It’s ideal for one, however the sauce will suffice for two if you don’t mind sharing…

Time:35-40 mins

Ingredients:
1 artichoke
Salt & pepper
50g of butter,
2 Tbsp of mayonnaise,
1 egg yolk
Ice at the ready,

You’ll also need a Large pot, bowl, balloon whisk, scissors, ramekin and paper towel.

Method:

Wash the outer artichoke layers and snip any thorny or discoloured ends with some scissors. I also cut the top of the artichoke bud to expose some of the flesh.

Boil for 25-30 mins. You’ll see the outer layers start to peel away by themselves when it’s ready. As soon as that happens get some ice into the bowl and plunge the artichoke straight in,

Rinse the pot and reserve for making the sauce,

Leave to rest on some paper towel whilst you get started with the cheat’s Hollandaise, (reserve the bowl which the iced water was in for whisking)

Add the butter to the reserved pot from before, melt over a low heat,

Add the mayonnaise and don’t worry if it starts to split,

Keep stirring to thoroughly combine, at which point you can switch off the heat.

Add the egg yolk to the bowl (which previously held) the iced water,

Drizzle in some of the mayo/butter mixture from the pot and whisk slowly to combine.

Add a little more of the butter mixture and after a minute or so, the mixture should begin to come together like so.

Set aside in a ramekin ready for dipping.

Place the artichoke on a board (halving is optional.) Begin with the outer leaves and when you finally get to the centre, discard the fluffy fibers in the centre and enjoy the prized Artichoke heart instead!