Artichokes With Béarnaise Sauce
In this recipe, you will learn how to prepare tender artichokes and create a rich, flavorful tarragon butter sauce to accompany them. The artichokes are boiled until tender, while the sauce is a decadent blend of butter, tarragon, shallots, and other seasonings. Together, they make a delicious and elegant dish perfect for any occasion.
— Constant Cookbook
Ingredients
- 1 Tbs. kosher salt
- 1 lemon, cut into wedges
- 4 large artichokes
- 1 small shallot, minced
- 3 small fresh tarragon sprigs, leaves minced
- and stems reserved
- 1⁄2 cup white wine vinegar
- 3 egg yolks
- 12 Tbs. (1 1/2 sticks) unsalted butter, melted
- and kept warm
- 1/4 tsp. salt, plus more, to taste
- 1/8 tsp. freshly ground white pepper, plus more,
- to taste
- 1⁄8 tsp.Worcestershire sauce
- 1 1⁄2 Tbs. fresh lemon juice
Instructions
- Bring a large saucepan two-thirds full of water to a boil over high heat. Add the kosher salt and lemon wedges.
- While the water is heating, trim the artichokes: Working with 1 artichoke at a time, pull off the tough outer leaves and trim the stem flush with the bottom. Cut off the top one-third of the artichoke; then, using kitchen shears, trim off any remaining sharp leaf tips. Add the artichokes to the water and partially cover the pan. Reduce the heat to medium-high and cook until a sharp knife easily penetrates the base of an artichoke, 45 to 50 minutes.
- When the artichokes are almost done, make the sauce: In a small, heavy saucepan over medium-low heat, combine the shallot, tarragon stems and vinegar. Bring to a simmer and cook until reduced to about 1 Tbs., 4 to 5 minutes. Remove the mixture from the heat, let stand for 5 minutes, and then discard the tarragon stems. Whisk in the egg yolks, return the pan to low heat and cook, whisking constantly, until the mixture begins to thicken, 2 to 4 minutes. Remove from the heat and whisk in the butter 1 Tbs. at a time, whisking in thoroughly before adding more. After the first few tablespoons of butter have been incorporated, return the pan to the heat and add the rest more quickly.
- When all the butter has been added and the sauce is smooth and glossy, remove from the heat again and whisk in the 1⁄4 tsp. salt, the 1⁄8 tsp. white pepper, the Worcestershire sauce, lemon juice and minced tarragon. Taste and adjust the seasonings with salt and white pepper. Serve within 5 minutes, or cover and keep warm for up to 30 minutes in the top of a double boiler over hot but not simmering water.
- When the artichokes are ready, remove them from the pan and let cool upside down for about 15 minutes. Place on plates next to a bowl of the sauce for dipping.
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