Welcome to my first reveal with Group B's Secret Recipe Club. I've been a part of the club for several years and took on hostess duties last month, but I still cooked with Group A in March. Now, I'm completely moved over to Group B. Hooray!
This month I was assigned to Smells Like Brownies, a blog written by Melissa. I love that she characterizes blogging as a journey...she's continually working to improve her skills as a food stylist, photographer, writer, and chef. Way to keep it real, gal. We all need to continue striving for improvement. Love it. And I really love that she has an entire series of posts about her CSA goodies.
I considered her Warm Garlic Scape Vinaigrette, Carrot Chickpea Salad, Sweet and Salty Arugula Salad, and more. In the end, I settled on Artichokes and Hollandaise. Unlike Melissa, artichokes are a household staple. Maybe it has something to do with our proximity to California's artichoke capital. I was even honored as a 'choke artist in a local paper's 'Artichoke Fetishes and the Insane Recipes that Come With Them' article where I shared my Salmon-Artichoke Cakes, White Lasagna with Artichokes, and Artichoke-Chocolate Bundt Cakes. But I have never ever eaten artichokes with hollandaise sauce...much less made them. This month I changed that. Thanks, Melissa, for the inspiration!
And, as a bonus, these 'chokes were from our CSA Farm - High Ground Organics.
- 2 egg yolks
- 3 T lemon juice
- 8 T butter, melted
- pinch of fleur de sel
- freshly ground pepper
To prepare the artichokes...
Trim the spines from the leaves. Steam until the outer leaves pull away from the stem easily. Remove from pot. Serve with the hollandaise.
Melissa, what a great combination! My husband said he couldn't believe that I've never put those two together before. This will definitely appear on our table again soon, especially since artichokes are just coming into season.