Sometimes the best gatherings have no silverware. Hors d’oeuvres are mostly eaten with our hands. Lamb ribs can be enjoyed without utensils. One of my favorite hands-on food is an artichoke. Artichokes create a fun dining experience. Try my recipe of Hallelujah Artichoke for a significant shared table tradition.
Hallelujah Artichoke
Trim the thorns and fuzzy fiber “choke” completely from the artichoke. Wrap foil around the artichoke so that it keeps its shape during the steaming process. Place the prepared artichoke into a pot of water just up to its 2nd level of leaves. Add a lemon cut in half to the water. Sprinkle olive oil over the artichoke. Cover and steam the artichoke for about 20 minutes, until tender.
Prepared fresh cooked crab meat. Keep chilled until utilized.
In a separate pot (double boiler), prepare the Béarnaise Sauce with 4 tablespoons of white wine vinegar and 2 egg yolks whisked over the double boiler heat. Whisk in 1 stick of butter, a tab at a time. Add a dash of lemon juice, a dash of white pepper and fresh chopped tarragon.
Add the cooked crab meat to the Béarnaise Sauce. Place the artichoke in a serving dish. Remove the foil wrap and pour the heavenly sauce over the cooked artichoke! Hallelujah! © Kelly McBride Loft