Artichokes and Hollandaise
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Hollandaise Sauce
  • 2 egg yolks
  • ½ tbsp freshly squeezed lemon juice
  • ¼ cup unsalted butter (1/2 stick)
  • Pinch salt
  • Pinch cayenne pepper
  • 2 artichokes
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 garlic clove, chopped into 4 pieces
  • ¼ tsp salt
  • 1 quart of chicken broth (water will work as well)
  • 2 bay leaves
Hollandaise Sauce
  1. Whisk or stir the egg yolks and lemon juice together rapidly with a wooden spoon in a small saucepan with no heat.
  2. Turn heat on to the lowest setting possible, and continue to whisk rapidly.
  3. Add ⅛ stick of butter (half of what you start with) and continue to whisk until melted.
  4. Add the other half of the butter and continue to whisk until the sauce is thickened and doubled in volume.
  5. Remove from heat and whisk in the pinch of salt and cayenne pepper.
  6. Cover and let stand until ready to serve (makes about ½ cup).
  1. Fill a large pot with chicken broth (or water) and bring to a boil.
  2. Add olive oil, salt, lemon juice, bay leaves and garlic pieces.
  3. Trim artichoke stem off and any discolored/hard leaves at the bottom, and trim the top off about1 inch.
  4. Rub all over with fresh lemon juice to prevent discoloration.
  5. Place each artichoke sitting upward in the boiling water.
  6. Cover and turn the heat down to low. Simmer for 30-35 minutes, until a knife easily pierces the bottom. Turn artichokes occasionally (I turn mine upside down after 10 minutes, then back at 20 minutes).
  7. Drain and let cool.
  8. Peel off leaves and arrange on a dish, with hollandaise sauce in the middle for dipping.
Recipe by My San Francisco Kitchen at