Artichokes Andree'

1. 1

   Boil the room temperature eggs for three minutes. Place the yolks in a mixing bowl. Scrape out the egg whites in a separate bowl and set aside.

2. 2

   In a double boiler, beat the yolks until they become thickened, about 4 minutes. Do not allow the boiler to touch the water. Once thickened, beat in the mustard, salt and lemon juice.

3. 3

   While still beating, add the oil a few drops at a time until the emulsion process begins and the sauce thickens. Now, a slow, steady stream may be used for the remainder of the oil and the butter.

4. 4

   Once the sauce is thick, stir in the egg whites and chives. Pour over steamed artichokes (or better yet) artichoke hearts and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.