Remember when I found artichokes for $1 each at Stans? Well, I did. And I made them. And they were TO DIE FOR. It probably had something to do with the loads of gorgonzola cheese, herbs and hollandaise sauce. Holy crap people, make these, and soon. They are worth the work. Jessica is a genius. Here are some photos:
A few days after we devoured these, Mama Cheater Bite made her famous whole artichokes. It was artichoke heaven that week. It’s really hard to decide which preparation was better, so I chose not to. I think they each have their place and I’d like to continue to consume both in large quantities for the rest of my artichoke-eating days.
Steamed Artichokes with Sauce Alsacienne:
4-6 whole artichokes
2 large eggs, soft boiled
1 tablespoon dijon mustard
½ teaspoon salt
1 tablespoon white wine vinegar or lemon juice
1 cup peanut oil
1½ tablespoons shallots, chopped
3 to 4 tablespoons parsley or basil
½ cup sour cream
To prep whole artichokes, first cut off the bottom of the stem, leaving only ½ inch. Pull off any fibrous, dark leaves around the base. Using a sharp knife, cut off the top ¾ to 1 inch of the artichoke, then trim off the sharp, pointy tips of the remaining leaves with scissors. Rinse under cold water. Scoop out the hairy choke and thorny inner leaves from the center. Be sure to discard in your trash and not in the garbage disposal (I learned this the hard way).
Fill a large pot with approximately 4 inches of water. You can toss in a clove or garlic and a slice of lemon to add some flavor if you wish. Set a steaming basket over top and place cleaned artichokes in. Cover and let cook for about 30 minutes. When they are done, you should be able to insert a knife into the base of each artichoke without meeting any resistance.
Remove artichokes and let drain on paper towels for a few minutes. Let cool to room temperature. You can also serve them cooled if you’d like to prep them a day ahead of time.
To make the sauce, start by soft boiling your eggs. Boil for 3 minutes, then crack and separate the yolks and whites. Place the yolks in a medium bowl and beat until they become thick and sticky. Beat in the mustard, salt and vinegar (or lemon juice) until combined. Gradually beat in the oil. Add in the remaining ingredients, saving the egg whites for last. Keep in a container in the refrigerator until ready to serve.
When ready to serve, fill the center of each artichoke with the dipping sauce. To eat, pull off a leaf, dip in the sauce and scrape off the meat with your teeth. Repeat. You may need extra sauce…I did.
serves: 4 to 6
time: 30 min prep + 30 min cooking
from: Mama CB original