This minty starter is a great kick-off to a wonderful dinner. Artichoke hearts with hollandaise and mint are sweet and tender, perfect with rich and refreshing sauce.
Recipe by Anke Roux
Photograph by Neil Corder
Artichoke hearts with hollandaise and mint
- 8 – 12 tinned artichoke hearts
- 100g butter
- 3 egg yolks
- juice of ½ lemon
- 20ml water
- salt and freshly ground black pepper, to taste
- 250ml mint leaves
- 250g pomegranate seeds, optional
Cook the artichoke hearts in acidulated water until tender, about 7 – 10 minutes.
Melt the butter until hot and foamy, but not browned.
In a separate bowl beat the eggs and lemon juice together, gradually add the melted butter and then the water. Return the sauce to the pot and cook over low heat for a few minutes until it has thickened slightly.
Arrange the artichoke hearts on a platter and drizzle the sauce over. Season. Scatter with the mint leaves and pomegranate seeds, and serve immediately.