ingredients
4 artichoke (s), preferably, the large Breton
1 scallion (s)
2 tablespoons tarragon, fresh
2 tablespoons of parsley or chervil
3 egg yolks
10 grains of pepper, black and green
100 g of butter
a bit of salt
4 tablespoons wine, white
3 tablespoons vinegar (white wine vinegar or tarragon vinegar)
2 tablespoons water
preparation
Cut the artichoke leaves by about a third with scissors, cut off the stems (do not throw it away, but cook it together). Cook in hot salted water with a little lemon juice for about 30 to 40 minutes (depending on size). Lift out and drain on kitchen paper.
In the meantime, prepare the dip by dicing shallots, simmer with half of the tarragon and parsley leaves, the crushed pepper, vinegar, wine and water for 10 minutes, squeeze through a sieve, allow to cool. Then add the yolks and stir over a hot water bath to the rose. Remove and stir in little flakes of butter. Season with salt and lemon juice. The remaining herbs are chopped.
Peel off leaves of artichoke, dipping in dip and pickling. Remove the innermost leaves that do not give off, remove hay and enjoy the artichoke ground.
By the way: the Mark of the stems tastes good too.