Artichoke Hearts With Hollandaise Sauce And Mint

1. 1

   Drain and rinse the artichoke hearts very well. Cook in acidulated water for 8-10 minutes .

2. 2

   Melt the butter until very hot and foamy, but not browned.

3. 3

   In a separate bowl beat the egg yolks and lemon juice together, gradually adding the melted butter and then the warm water. Place the sauce over a double boiler and cook for a few minutes to thicken slightly.

4. 4

   Arrange the artichoke hearts on a platter or 4 individual plates and drizzle over the sauce. Scatter with the mint leaves and pomegranate seeds and serve immediately .

* Per serving · 4 servings · Values may vary.

No additional tips available.