Artichokes With Lemon Pepper Hollandaise

1. 1

   Combine 1 1/2 cups water, wine, oil and bay leaves in a large saucepan; bring to a boil. Add the artichokes. Reduce heat to low; simmer, covered, for 30 mins or until tender. Drain.

2. 2

   For the lemon pepper hollandaise, melt the butter in a small saucepan until bubbling. Place the egg yolks, lemon peel and juice and pepper in a blender. Blend until combined. With the motor operating, add the hot butter to the egg yolk mixture in a thin steady stream, and blend until the mixture is thick and creamy.

3. 3

   Halve the artichokes lengthwise and remove the chokes. Drizzle the artichokes with hollandaise to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.