· 1 lemon
· 3 egg yolks
· 2 tablespoons fresh lemon juice
· 1 teaspoon Kosher salt
· 1/2 teaspoon
· 1/4 cup finely shredded fresh basil leaves
· 1/2 cup grape tomatoes, finely chopped
In a large non-reactive pot, bring 2 to
Season with salt and the lemon juice.
Add the artichokes and cover with soft white paper towels to cover the top of the pot.
Simmer for 30 to 40 minutes or until center of artichoke is fork tender.
Beat until yolks are thick, fluffy and pale yellow.
With the motor running, remove the center of the feed tube and slowly pour in the very hot butter.
Process until all of the butter is incorporated.
Fold in the basil and tomatoes.
Remove center and choke to reveal the bottom of the artichoke.
Spoon the sauce in the middle and serve immediately.