for 4 person

Artichokes

2	artichokes (approx. 300 g each)
2 tbsp	lemon juice
	salted water, boiling

Reduction

1	shallot, finely chopped
1 dl	white wine
2 tbsp	white wine vinegar
½ tsp	peppercorn, coarsely crushed

Hollandaise sauce

2	fresh egg yolks
80 g	butter, cold, cut into pieces
6	summer truffle slices in oil,drained and 1 tsp oil reserved
¼ tsp	salt
a little	pepper

How it's done

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.

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