Modern Artichoke Bottoms

Ingredients

• 4 Large Artichokes (Choose firm artichokes with tightly closed leaves.)
• 1 Lemon (For acidulated water and sauce.)
• 1 tsp Salt (To taste)
• 6 cups Water (For boiling artichokes)
• 1 cup Unsalted Butter (For Hollandaise or Béchamel)
• 3 Egg Yolks (For Hollandaise)
• 1 tbsp White Wine Vinegar (For Hollandaise)
• 0.25 tsp Black Pepper (Freshly ground, for Hollandaise)
• 2 tbsp All-Purpose Flour (For Béchamel)
• 2 cups Whole Milk (For Béchamel)
• 0.125 tsp Ground Nutmeg (For Béchamel)

Instructions

1. 1Fill a large bowl with cold water and squeeze the juice of half a lemon into it. This will prevent the artichokes from browning. Remove the tough outer leaves of the artichokes until you reach the pale green inner leaves. Cut off the top third of each artichoke. Use a paring knife to trim the dark green skin from the base and stem. Scoop out the fuzzy choke with a spoon. Rub the cut surfaces with lemon juice to prevent browning.
2. 2In a large pot, bring water to a boil. Add the juice of the remaining half lemon and salt. Place the artichoke bottoms in the boiling water and cook until tender, about 20-25 minutes. Test for doneness by piercing with a fork; it should slide in easily. Drain the artichoke bottoms and set aside.
3. 3In a heatproof bowl set over a simmering pot of water (double boiler), whisk together egg yolks, lemon juice, and white wine vinegar until pale and frothy. Gradually whisk in melted butter, a little at a time, until the sauce is thick and emulsified. Season with salt and pepper. Keep warm until serving.
4. 4In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, until smooth and bubbly (this is a roux). Gradually whisk in milk, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 5-7 minutes. Season with salt and nutmeg. Keep warm until serving.
5. 5Place the cooked artichoke bottoms on a serving plate and spoon Hollandaise or Béchamel sauce over them. Serve immediately.