Summary

Ingredients

• 4 artichoke (s), preferably the large Breton ones
• 1 shallot (s)
• 2 tablespoon tarragon, fresh
• 2 tablespoon parsley or chervil
• 3 egg yolks
• 10 grains black and green pepper
• 100 g butter
• a bit salt
• 4 tablespoon wine, white
• 3 tablespoon vinegar (white wine vinegar or tarragon vinegar)
• 2 tablespoon water

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Instructions

1. Cut the artichoke leaves by about a third with the scissors, cut off the stems (do not throw away, cook with them). Cook in hot salted water with a little lemon juice for about 30 to 40 minutes (depending on the size). Lift out and drain on paper towels.
2. In the meantime prepare the dip, dice the shallots with it, simmer with half of the tarragon and parsley leaves, the crushed pepper, vinegar, wine and water for 10 minutes, press through a sieve, allow to cool. Then add the egg yolks and stir over a hot water bath to make the rose. Remove and stir in the butter in small pieces. Season to taste with salt and lemon juice. Chop the remaining herbs in.
3. Peel the leaves of the artichoke, dip in dip and peel off. Peel off the innermost leaves that are no longer useful, remove the hay and enjoy the artichoke base.
4. By the way: the pulp of the stems tastes good too.