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1
Drain and rinse artichoke hearts, squeezing them to remove excess water.
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2
Place in bowl of food processor, together with cayenne, creme fraiche and chopped dill.
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3
Process until artichokes are finely pureed.
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4
Set aside.
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5
Bring water to boil in lower half of a double boiler.
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6
Turn heat down to just barely simmering.
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7
Have a bowl of cold water with a few ice cubes in it standing by.
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8
In top half of boiler, place egg yolks and lemon juice.
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9
Whisk slightly to combine, then place over, but not in, the barely simmering water.
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10
Stir constantly with a wire whisk.
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11
Place a piece of butter in the eggs and continue stirring until eggs are warm and butter has melted.
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12
Then add another piece of butter and continue in the same manner until all the butter is used.
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13
If eggs start to curdle, immediately plunge the top boiler in bowl of icy water, still whisking.
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14
(This is an emergency procedure to lower the temperature rapidly.)
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15
Return the top boiler to the simmering water and continue adding butter.
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16
When all the butter has been added, sauce should be quite thick.
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17
Add grated cheese and whisk to mix well.
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18
Place boiler in icy water to reduce temperature slightly, then stir in artichoke mixture.
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19
Use this sauce to nap the mushroom roulade.
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20
May be served immediately or held for an hour or so, but do not refrigerate as it will make the sauce granular.
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21
Serve garnished with herbs, chives and edible flowers, passing remaining sauce.
