Artichokes With Lemon Pepper Hollandaise - cooking recipe

Ingredients

1 cup white wine
1/3 cup olive oil
4 None bay leaves
6 None globe artichokes (about 2 3/4 lbs), trimmed
1 cup (2 sticks) unsalted butter
3 None egg yolks
2 tsp finely grated lemon peel
1/2 tbsp lemon juice
1/2 tsp cracked black pepper

Preparation

Combine 1 1/2 cups water, wine, oil and bay leaves in a large saucepan; bring to a boil. Add the artichokes. Reduce heat to low; simmer, covered, for 30 mins or until tender. Drain.
For the lemon pepper hollandaise, melt the butter in a small saucepan until bubbling. Place the egg yolks, lemon peel and juice and pepper in a blender. Blend until combined. With the motor operating, add the hot butter to the egg yolk mixture in a thin steady stream, and blend until the mixture is thick and creamy.
Halve the artichokes lengthwise and remove the chokes. Drizzle the artichokes with hollandaise to serve.