Artichokes with lemon pepper hollandaise

You just can't beat the flavour and creamy texture of fresh artichokes poached in wine. And there is no denying the irresistibility of hollandaise sauce. This dish is the perfect addition to any antipasto plate.
artichokes with lemon pepper hollandaise



1.Combine water, wine, oil and bay leaves in large saucepan; bring to the boil. Add artichokes; simmer, covered, 30 minutes or until tender. Drain.
2.To make the lemon pepper hollandaise: Blend egg yolks, rind, juice and pepper until combined. Melt butter in small saucepan until bubbling. With motor operating, add hot butter to egg yolk mixture in a thin steady stream; blend until mixture is thick and creamy.
3.Halve artichokes lengthwise; remove chokes. Drizzle artichokes with hollandaise to serve.

Artichokes can be prepared an hour ahead. Hollandaise is best made close to serving; avoid adding the milk residue from the butter to the mix.