Artichokes Andree'

Name: Artichokes Andree'
Ingredients: 2 Eggs; 1 tablespoon Stoneground mustard; 1/2 teaspoon Salt; 3/4 cup Olive oil, I prefer Greek; 1/4 cup Butter, melted and clarified; 4 tablespoons Chives, chopped; 3 tablespoons Lemon juice; 2 Egg whites, finely chopped or pushed through a seive

8 ingredients

4 steps

Ingredients

2 Eggs
1 tablespoon Stoneground mustard
1/2 teaspoon Salt
3/4 cup Olive oil, I prefer Greek
1/4 cup Butter, melted and clarified
4 tablespoons Chives, chopped
3 tablespoons Lemon juice
2 Egg whites, finely chopped or pushed through a seive

Directions

1

Boil the room temperature eggs for three minutes. Place the yolks in a mixing bowl. Scrape out the egg whites in a separate bowl and set aside.
2

In a double boiler, beat the yolks until they become thickened, about 4 minutes. Do not allow the boiler to touch the water. Once thickened, beat in the mustard, salt and lemon juice.
3

While still beating, add the oil a few drops at a time until the emulsion process begins and the sauce thickens. Now, a slow, steady stream may be used for the remainder of the oil and the butter.
4

Once the sauce is thick, stir in the egg whites and chives. Pour over steamed artichokes (or better yet) artichoke hearts and serve immediately.