Artichokes With Lemon Lager Sauce
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 4:38pm

Ingredients




4 artichokes
1 gallon boiling water
1 egg
1/2 cup pilsner lager
1 teaspoon cornstarch
1 tablespoon fresh lemon juice
Pinch cayenne pepper

2 tablespoons butter

Preparation

1 Trim the long stems and tough outer leaves from the artichokes. Use a pair of tongs to put the artichokes into boiling water and let cook until tender, about 35-45 minutes, depending on size. 2 Place the egg, lager, cornstarch, lemon juice and cayenne papper in a blender, cover the lid with a towel and hold down to prevent splashes. The lager will foam quite a bit. 3 Melt the butter in a heavy, 1-quart 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 lemon-lager mixture. 4 Cook the sauce over low heat, whisking constantly, until it thickens. Serve warm, as a dipping sauce for the artichokes.

About


From Cooking with Beer by Lucy Saunders.