4 globe artichokes, prepared for cooking lemon juice For the stuffing: 2 Tbs. oil 4 rashers back bacon de-rinded and in strips 1 onion, finely choppped 2 cloves garlic, crushed 6oz/175g button mushrooms, wiped and finely chopped 4 slices brown bread, crusts removed and crumbed 3 Tbs. dry white wine salt and ground black pepper
Instructions
1) Prepare the artichokes:
Place on a chopping board and snap off the stalk by pressing down on it with the heel of the hand. Next, trim away the points of the leaves to about half way up with kitchen scissors. Cut off the central point of the artichoke with a sharp knife.
Rub the cut edges of the leaves and the underneath base with a halved lemon to prevent discoloration. Keep the prepared artichokes in water with lemon juice until they're need for cooking.
2) Cook artichokes in boiling salted water with lemon juice added for 35-40 minutes or until tender. Drain upside down and keep hot.
3) While they are cooking, make the hollandaise sauce. This quick version is made in the blender.
4) Place egg yolks in the blender with lemon juice and water. Whizz until light and frothy.
5) Gradually add melted butter drip by drip, with the motor running, until mixture starts to thicken.
Continue adding butter in a thinbstream until all of it is incorporated.
6) Spoon sauce into a bowl, add seasoning and diced tomato. Keep warm until ready to serve, then spoon a little sauce into the center of each artichoke.
Enjoy!
