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Grilled artichokes with hollandaise
Serves 4-8 Starters and mains
Ingredients
- 4 large globe artichokes
- 1 lemon, cut into 4 wedges
- 4 garlic cloves, slightly crushed (left whole)
- 1 large egg yolk
- juice 1 lemon
- 200g unsalted butter, melted olive oil, to brush
Method
Preheat the barbecue to 150- 180C. The Egg should be on Indirect set-up, the convEGGtor in the legs-up position with the stainless-steel grid on top of the convEGGtor legs.
Wrap the artichokes individually in a double layer of foil, each with 2tbsp water, a lemon wedge, a garlic clove and a big pinch of salt. Using the indirect set-up, burp the Egg and open, place the wrapped artichokes on the grid and leave them to steam, with the dome closed, for 45–60 minutes until tender.
Meanwhile, for the hollandaise, put the egg yolk and 20ml of the lemon juice in a heatproof bowl with 1tsp water and whisk together for 2–3 minutes until thick. Very gradually, whisk in the melted butter (leaving the white milky solids behind) in a thin stream until thick and creamy. Season with salt, pepper and more lemon juice to taste. Keep the hollandaise sauce warm over a pan of boiling water off the heat, stirring occasionally.
Burp the Egg and remove the convEGGtor. Unwrap and halve the artichokes, top to
bottom, then brush the cut side with olive oil. Using the direct set-up, grill cut-side down on the bars in the Egg until golden brown. Sprinkle with salt to taste just before serving with the hollandaise to dip.
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