·         4 fresh artichokes
·         1 lemon


·         The Hollandaise
·         3 egg yolks
·         2 tablespoons fresh lemon juice
·         1 teaspoon Kosher salt
·         1/2 teaspoon Tabasco
·         1 stick butter, melted and hot
·         1/4 cup finely shredded fresh basil leaves
·         1/2 cup grape tomatoes, finely chopped


Wash and rinse the artichokes.
In a large non-reactive pot, bring 2 to 3 quarts of water to a boil.
Season with salt and the  lemon juice.
Add the artichokes and cover with soft white paper towels to cover the top of the pot.
Simmer for 30 to 40 minutes or until center of artichoke is fork tender.


Meanwhile, make the Hollandaise: Place the egg yolks in the food processor and add the lemon juice, salt and Tabasco.
Beat until yolks are thick, fluffy and pale yellow.
With the motor running, remove the center of the feed tube and slowly pour in the very hot butter.
Process until all of the butter is incorporated.
Fold in the basil and tomatoes.


Remove, invert to drain and cool enough to handle.
Remove center and choke to reveal the bottom of the artichoke.
Spoon the sauce in the middle and serve immediately.


Serves 4.