Ingredients:
4 artichokes
1 gallon boiling water
1 egg
1/2 cup pilsner lager
1 tsp. cornstarch
1 Tbs. fresh lemon juice
Pinch of cayenne pepper
2 Tbs. butter
Preparation:
Trim the long stems and tough outer leaves from the artichokes. Use a pair of tongs to put the artichokes into the boiling water and let cook until tender, about 35-45 minutes, depending on size.
Place the egg, lager, cornstarch, lemon juice, and cayenne pepper in a blender, cover the lid with a towel, and hold down to prevent splashes. The lager will foam quite a bit.
Melt the butter in a 1-quart heavy saucepan over very low heat until deep gold; the milk solids will foam up and turn brown. Skim off the browned bits and, whisking continuously, add the lager-lemon mixture.
Cook the sauce over low heat, whisking constantly, until it thickens. Serve warm, as a dipping sauce for the artichokes.
Info:
Yield: 4 Servings
(2-3 tablespoons per serving)
This recipe was found in: Cooking with Beer: Taste Tempting Recipes... by Lucy Saunders
Publisher: Time Life Click on the book cover to get the book for yourself.
