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1
Cut off the tip of each of the artichoke leaves with scissors.
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2
(Be careful of the prickles.)
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3
Use a knife to cut off the top part.
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4
Place the artichokes upside down in a heated steamer and steam them for 10 to 15 minutes over high heat.
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5
In the meantime, make the sauce.
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6
Put the butter in a small frying pan or a small pot, and heat it over very low heat so that it melts at a low temperature without browning.
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7
Mix the egg yolks and lemon juice and add them to the butter.
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8
Keep stirring while heating the mixture over very low heat.
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9
When it thickens like custard cream, it's done.
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10
How to eat: Take an outer leaf off...
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11
Dip the root end of the leaf into the sauce...
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12
Eat from the tender bits of the root end by closing your teeth on it and pulling the leaf outward.
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13
Keep eating until you get to the bud shaped smaller center leaves near the heart.
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14
Pull off the center leaves and eat all of them together.
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15
If you remove the center leaves, you can see the choke on the top of the heart.
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16
The hairy part is not edible.
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17
Remove the choke using a spoon, and then you can eat the rest.
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18
Dip it into the sauce and enjoy.
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19
This sauce is also good with boiled asparagus and on Eggs Benedict.
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20
If you mix the sauce with tomato ketchup or tomato puree, it will turn into aurora sauce.
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21
The sauce doesn't keep well, so please eat it while freshly made and still warm!
