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For the sauce:
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1.
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Melt the butter in the microwaveheat it for 30 seconds at a time and continue until its melted.
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When its done, skim the fat off the top.
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Set aside to cool slightly.
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2.
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In a heat-safe bowl, whisk the 3 egg yolks completely.
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3.
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Add an inch or so of water to a pot that the bowl (the one that you have the eggs in) can rest on top of.
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Heat the water over low-medium heat.
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4.
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Put the bowl of eggs on top of the pot of simmering water.
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Whisk the eggs constantly over the heat, be careful not to cook the eggs (keep the heat low), until lightened in color and doubled in size.
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It will look thick and fluffy.
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5.
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Add a little of the butter and mix in.
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6.
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Slowly add the rest of the butter whisking constantly.
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Katherine has a great point here.
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If it starts to look grainy add a tablespoon or two of cold water and whisk until smooth.
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This happened to me and adding the water saved the day!
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7.
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Once all of the butter has been incorporated, remove from heat and add the lemon juice, salt, cayenne and paprika.
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Set aside.
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(Sauce recipe adapted from Katherine Martinelli.)
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For the artichoke:
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1.
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Cut an inch off the top of the artichoke.
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2.
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Use scissors to snip the ends of the leaves off, they can be thorny but are safe to eat.
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3.
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Cut the stem but leave about an inch.
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4.
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Fill a large pot with water and bring to a boil.
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Add the whole artichoke and cook for 25-40 minutes or until the outer leaves can be easily pulled off.
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5.
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To eat the leaves, you dont actually eat the entire leaf.
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One side of the leaf is waxy and the other has a kind of meaty, pulpy part that can be scraped off.
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Dip the leaf in the sauce.
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Then place the leaf in your mouth pulpy side down and pull through your teeth scraping off the yummy earthy part, especially the white end bite.
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Yum!
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(Artichoke recipe adapted from Simply Recipe.)
