Ingredients
- 4 globe artichokes
- 3 tbsp white wine vinegar
- 3 egg yolks
- 200g salted butter, chopped
- 1 tsp lemon juice
- 2-3 good pinches cayenne pepper
- 1 tbsp chopped chervil
Method
Trim artichokes, cut in half and place in a bowl of acidulated water (water with a good squeeze of lemon juice added).
Bring a large saucepan of lightly salted water to the boil over medium heat and cook artichokes for 15-25 minutes or until tender when tested with a skewer. Drain.
For the sauce, combine white wine vinegar with 2 tablespoons of water in a small saucepan and reduce over medium heat to 1 tablespoon.
Remove from heat, combine reduced vinegar, egg yolks and a couple of pieces of butter in a bowl over a saucepan of simmering water and stir until the butter has melted.
Gradually add remaining butter, piece by piece, whisking until the sauce is thick and smooth. Remove from heat and stir in cayenne and chervil.
Drizzle with chervil butter sauce.
