Ingredients
4 large artichokes harts cooked
2 tbsp orange juice from a blood orange or ruby red grapefruit juice
1 teaspoon grated orange peel
175g very hot butter
3 tbsp lemon juice
2 tbsp water
salt and pepper to taste
3 eggs yolks
Method
1) put the butter in a saucepan over medium heat and melt, skimming the surface
2) put 2 tbsp of the lemon juice, the water, salt and pepper in a bain- marie or bowl, set it over a pan of simmering water, making sure the base of the bowl does not come in contact with the water, whisk until heated, slowly whisk in the egg yolks until they are well blended and warmed through, gradually pour hot melted butter, whisking constantly until a thick, smooth sauce is formed,stir in orange peel and orange juice into the sauce, season to taste
To serve
Arrange the hot artichoke harts on serving plates, and spoon over the sauce
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