Ingredients

Instructions

  1. Remove stems from artichokes and cut off the top third.
  2. Cut artichokes in half, lengthwise, and scrape out the woody"choke" (using a spoon or knife is good, but I like a tomato shark); trim away rough purple tips from inside.
  3. Remove the lower outermost leaves and trim the prickly part off the top of the remaining leaves.
  4. Rinse and drain artichokes.
  5. Heat olive oil in a large skillet, and place artichokes cut-side-down in the pan.
  6. Add chicken broth and wine to the pan, then bring to a boil, reduce heat, cover, and cook for approximately 20 minutes, or until the artichokes are fork-tender.
  7. While the artichokes are cooking, prepare the sauce.
  8. Heat the butter in a small saucepan and add the rosemary and cook until lightly fragrant.
  9. Add half the remaining chicken broth, and stir to mix.
  10. In a small bowl, mix together the egg yolks, lemon juice, cornstarch, and remaining chicken broth.
  11. Pour a slight amount of hot broth into the eggs to temper it, whisking well.
  12. Return egg yolk mixture to the saucepan, and whisk over low heat until sauce thickens, about 5-8 minutes.
  13. Serve the sauce over the cooked artichokes, or as a dipping sauce, whichever you prefer.
  14. To eat artichokes, remove leaves and run the leaf through your closed teeth, bottom end first, scraping off the flesh.
  15. When all the leaves are gone, the remaining heart is totally edible.