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May 1999 Issue
The Season's Fare
by Philip R. Gantt
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Steamed Artichokes with Bernaise Sauce
I love Bernaise Sauce! It has a richness and the subtle flavor of tarragon that enhances just about anything that you use it with. Artichokes are usually served with mayonnaise or melted butter for dipping. The elegance of Bernaise, however, adds a certain quality to the artichoke that is unequalled.

Bernaise Sauce is tricky to make from scratch (see the archives). As a substitute, I sometimes use a packaged powder type that is mixed with melted butter and milk. This is a reasonable substitute and can be doctored with a little extra tarragon if you so desire.

  • 4 large artichokes
  • Bernaise Sauce
  • Fresh tarragon leaves (optional)
Prepare the artichokes by steaming for about 40 minutes or boiling for the same length of time. If you have a pressure cooker, you can instead steam the chokes for about 15 minutes under full pressure.

Prepare the Bernaise Sauce according to package directions or make from scratch. Serve each artichoke with a small cup of the sauce for dipping. Enjoy!

  • Yields: 4 servings
  • Preparation Time: 40 minutes

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