CookEat Recipe
Artichokes in Lemon and Egg Sauce
Artichoke quarters braised in butter and broth, then warmed in a light parsley, breadcrumb, lemon and egg-yolk sauce.
Method
Steps
Step 1
Gather the ingredients: 4 small artichokes, about 600 g whole or 350 g after trimming, including peeled edible stems; 30 g butter; 200 ml prepared meat broth: about 150 ml for braising and 50 ml for the sauce; 1 teaspoon finely chopped parsley; 1 teaspoon very fine breadcrumbs, about 3 g; Juice of 1/2 lemon; 2 egg yolks; Salt and black pepper.
Step 2
Remove the tough artichoke leaves, cut off the hard tips and peel the stems. Divide each artichoke into four wedges, or six if large, keeping edible stem attached. Remove any fibrous choke.
Step 3
Melt the butter in a pan, add the raw artichoke wedges and season with salt and pepper. Cook gently for about 5–8 minutes, shaking the pan to turn them, until much of their own moisture has been absorbed. Do not boil them beforehand.
Step 4
Add about 150 ml broth, cover partly and simmer gently for about 15–25 minutes, until tender. Add a little more broth if needed. Lift out the artichokes, letting the liquid drain back into the pan, and keep them hot.
Step 5
Add the parsley, fine breadcrumbs and lemon juice to the remaining pan juices. Adjust salt and pepper and simmer, stirring, for about 2–3 minutes. Remove from the heat and wait until the bubbling stops. Beat the yolks, stir a spoonful of the hot sauce into them, then stir them back into the pan.
Step 6
Add the reserved 50 ml broth, or enough to make a loose coating sauce. Return to very gentle heat and stir constantly until the sauce reaches 74°C and lightly thickens, without boiling vigorously or scrambling the yolks. Return the artichokes, warm through gently and serve promptly, particularly as a side for boiled meat.
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