Perhaps a fresh sauce made from olive oil, egg yolks, lemon juice and garlic. 
Well, duh. That’s what I actually meant. 
That’s something like fresh Hollandaise, I could eat on a brick.
Well, maybe several very small bricks.
Artichokes are fine with a butter & lemon dip. Or–steam a bunch at once. Stick the uneaten ones in a marinade (oil, vinegar, garlic, etc.) & eat later.
Crawfish are also a lot of effort to eat. But usually worth it.
Okay, must this be prepared just before eating? I assume so, but I’d like to try this tonight and I’m not sure exactly when the person I’m going to be serving it to is going to arrive, give or take 1/2 hour.
Also, doesn’t the breading get mushy with all the steaming. What would happen if I steamed it and finished it off in the oven? Say, 350 until the breading gets a bit crunchy on top?
I’m thinking sauteed garlic butter & lemon dipping sauce. No mayo this time.
Am I the only one who steams them in wine and garlic? Eaten with melted butter and more garlic?
The Hordling loves 'em that way
Nah, if there’s wine around the house, I drink it long before I get around to cooking with it. Can I steam it in some vodka and grape juice instead?
Grandma Bodoni used to drizzle a beaten egg over her steamed stuffed chokes before baking or grilling them.
Personally, I prefer to steam my chokes, and dip them in melted butter with breadcrumbs and Parmesan in it. Much easier than trying to stuff the things beforehand.
Homemade Hollandaise is the only thing I’ve ever served with a steamed artichoke, and I’ve never gotten tired enough of eating it this way to try anything else, but this thread is getting me inspired. And I can usually get artichokes for $1 each at the West Side Market…hmm, they are open tomorrow, so maybe on my way to work… Now that I’ve found a great recipe for microwave Hollandaise, it’s that much easier.
Share please.
Trim off any dried outer leaves and tips. Spread open the choke so that you can get some stuffing inbetween the leaves and in the center. I’ve had 'em fresh out of the pot, and I’ve had it after a few days in the fridge. I prefer the leftovers myself, as the flavors have even more time to meld.
The breading does get mushy, but it absorbs some choke flavor, so it’s all good.
In the oven to finish sounds fine.
Don’t go near it with a dipping sauce. Seriously. If you do it right, it’ll be plenty flavorful enough.
Yes, please. I find that hard to believe.
I’m really surprised that I seem to be the only one who uses balsamic vinegar as a dipping sauce. I like the effort - it’s time consuming, I take time to digest and I feel fuller from a smaller amount of food.
I agree it’s time consuming, that’s for sure.
The artichokes I made last night turned out well enough. The best part was the roasted garlic, butter & lemon sauce I made. But we decided artichokes are too much work for the eatin’. A head of broccoli or bowl of fresh steamed brussels sprouts would be just as good with the same sauce, a lot more satisfying and way quicker.
I’m sure my body appreciates all that fiber, though.
I hadn’t thought of that, but I’ll sure try it now! White wine, right?
I did do one on the grill again the other night, when I was cooking a tri-tip so it was long and slow. I split and cleaned the choke, and plopped some garlic butter in the middles and then wrapped each half in foil. I grilled them about as long as the meat cooked, so maybe 45 minutes?
The outer leaves were a little tough, although really tasty, but the interior ones were outstanding. Garlicy, smokey, exactly the right tenderness. Man, that was good!
Okay, since you asked…
Here’s my basic recipe for Hollandaise. Microwave directions follow.
3 egg yolks…using whisk, beat until smooth in pan placed over hot water (I use a small metal mixing bowl balanced in my 1 qt. saucepan with the water just below the bottom of the bowl, boiling…you can use a double boiler if you have one, but I like the bowl better because I can get in the corners)
Mix in 2 T lemon juice. Then add 1/2 c melted butter or margarine, 2 T hot water, and 1/4 t salt and beat until thick . Make sure the butter is melted, but not really hot when you add it…slowly…so that the sauce doesn’t curdle. And if it does curdle a bit, keep beating it and beating it until it recovers (learned that from the Duchess of Duke Street)
To make in microwave, use a 2 cup measuring cup. Melt the butter on high for one minute. Beat together the egg yolks, lemon juice, water and salt and add to the melted butter, beating well. Microwave on high for 1 minute, beating well every 30 seconds. Afetr beating it the last time, let stand to thicken for a few minutes. If needed, add 30 more seconds, remembering to beat well.
You can do this with margerine? What brands have you tried?
Thanks for the microwave directions, I’ll try it. I’ve made scrambled eggs the few times I tried it.
Thanks!
Thanks kittenblue . I’m going to try that soon.
The original recipe I’ve got calls for margarine…I was a bit shocked when I dragged it out to copy it, because I’ve only ever used butter the past few years…but I remember we used to use margarine…stick margarine, Parkay to be exact. Not light, not whipped, not spread…the package has to say margarine, which is getting hard to find, even in the stick form…you really have to watch the package. Mnay times I’ve bought stick margarine to bake with, and the cookies flop, and then when I read the label I discovered it wasn’t actual margarine. But now I only use butter. Salted, because I like the flavor better.
If I can make parve Hollandaise, my life will be complete.
(Where’s the darn Jewish smiley, dammit?)