Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Artichokes
Reduction
Hollandaise sauce
How it's done
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Artichokes
Preheat the oven to 60 °C, warm the platter and plates. Break the stem at the base of the artichokes, snap off the bottom 3 rows of leaves from the head. Using a knife, trim the remaining leaf tips by approx. ⅓. Cook the artichokes with the lemon juice in simmering salted water for approx. 20 mins. until soft. Weigh down with a slightly smaller saucepan lid. Remove the artichokes, drain, allow to cool slightly, remove the choke with a spoon, keep warm.
Reduction
Place the shallot in a pan along with all the other ingredients up to and including the pepper, bring to the boil. Turn down the heat, reduce the liquid to approx. 2 tbsp, strain into a thin-sided bowl, leave to cool.
Hollandaise sauce
Add the egg yolks to the reduction and mix well. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Using the whisk on a mixer, whisk the mixture until light and frothy. Gradually whisk in the butter until the sauce becomes creamy. Remove the bowl, add the truffle oil, season.
To serve
Arrange the hollandaise in the artichoke bases, distribute truffle slices on top.
| Note: | Pluck the leaves off the artichoke one by one, dunk them in the dip and enjoy the innermost edge of the leaves. Towards the centre, the bases of the leaves become increasingly tender and fleshy. |
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