Artichokes With Lemon Egg Sauce |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a recipe I obtained from the Hamilton Estate in Heath, Texas in 1992. Ingredients:
1/4 cup extra virgin olive oil |
4 large fresh artichokes trimmed cleaned and quartered |
2 cups chopped celery |
1 tablespoon finely chopped fresh dill weed |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
water |
2 yolks from extra large eggs |
1/4 cup fresh lemon juice |
Directions:
1. Heat a deep heavy-duty sauté pan over medium heat.
2. Add olive oil and artichokes then sauté 3 minutes.
3. Add celery, dill weed, salt, pepper and enough water to cover the ingredients.
4. Bring to a full boil then reduce heat to a gentle boil and cook 35 minutes.
5. Stir occasionally to prevent them from sticking to the bottom adding more water if needed.
6. Make sure at least 1 cup of broth is left once the vegetables have cooked.
7. Remove pan from heat and let stand 10 minutes.
8. In small bowl beat egg yolks well then whisk in the lemon juice.
9. Temper the egg by slowly adding the reserved 1 cup broth to the egg lemon mixture.
10. Whisk constantly to prevent egg from curdling then add to artichokes and stir to mix well.
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