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For the Béarnaise:
Place the tarragon, vinegar, peppercorns and shallot in to a small saucepan ensuring the tarragon is submerged in the liquid. Bring to the boil. Allow this liquid to reduce by more than half. Strain and allow the reduction to cool slightly.
Place the vinegar reduction in a bowl with the yolks. Place this over a pot of simmering water. Whisk vigorously until the mixture becomes thick, pale and creamy. Now remove the bowl from the heat and slowly trickle in the clarified butter, whisking continuously. Occasionally place the bowl back over the simmering water. The mixture should now be thick and glossy. Season well with salt and add fresh tarragon. Keep in a warm spot.
For the Artichokes and calamari:
Cut the top halves of the artichokes. With a spoon, remove the choke and place immediately into the
Acidulated water to stop browning. Cut into quarters. Add 2 tablespoons of oil to a pan. Add artichoke quarters and season with salt. Cook for 3 minutes until golden.
Now add the shallots and colour slightly before adding lemon juice and stock. Cover and cook on a low heat for a further 6-8 minutes or until tender. Remove from the pan.
Season the squid with salt and a little olive oil. Using the same pan as the artichokes, sear the calamari for no more than 1-2 minutes. Return the artichokes and then serve on a large platter with the béarnaise on the side.
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