Skip to main content

SRC Reveal: Artichokes with Hollandaise


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 SaladSweet 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.

Hollandaise Sauce
inspired by Smells Like Brownies's Artichokes and Hollandaise

Ingredients
  • 2 egg yolks
  • 3 T lemon juice
  • 8 T butter, melted
  • pinch of fleur de sel
  • freshly ground pepper
Procedure
In the top of the double boiler, whisk together egg yolks, lemon juice, and vinegar. Add the melted butter to egg yolk mixture a couple of tablespoons at a time while whisking yolks constantly. If the hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all the butter is incorporated. Whisk in salt and pepper, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.

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.

Comments

  1. This sounds SO GOOD! I also would never have thought to make this combination, but it sounds amazing!

    ReplyDelete
  2. Hubby makes artichokes as a treat. I may need to help out and make the sauce to go with it.

    ReplyDelete
  3. Camilla, looks great! Glad you enjoyed the combo, though I must offer credit for the idea back to the movie Julie and Julia! Welcome to group B :)

    ReplyDelete
  4. I have never eaten an artichoke. Can you even believe it? This recipe makes me want to try one. :) So happy to have you in Group B!!

    ReplyDelete
  5. LUV hollandaise, though I take the EZ route and do a blender version with some green tabasco. 'chokes and hollandaise make a heavenly bite.

    ReplyDelete
  6. Great choice for the SRC Camilla! I'm not a fan of hollandaise sauce but I know my husband would love these...if only I could get the hang of cooking artichokes.

    ReplyDelete
  7. I always thought hollandaise was really hard, but this doesn't sound too bad.

    ReplyDelete
  8. I've never made hollandaise sauce but you make it sound so easy, what a fun pick this month. I had a great time reading through your recipes and loved the cookies :)

    ReplyDelete
  9. That looks and sounds so good - great choice!

    ReplyDelete
  10. Wow this sounds delicious and super unique. Never thought of hollandaise outside of eggs benedict! great pick.

    ReplyDelete
  11. This sounds so good, great choice for SRC this month. My sister showed me the technique of making Hollandaise sauce a couple of years ago, and I was amazed at how easy it was to make. I think I see some sauce in my future.

    ReplyDelete
  12. I love that these artichokes came from your CSA. Oh to live in CA. I love artichokes but hardly ever make them. I've never developed a taste for hollandaise.

    Thanks for all you do with SRC!!!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur