YIELD: 8 servings
400 g navy beans
24 small artichokes
2 fresh truffles
300 g butter
4 egg yolks
salt and pepper to taste
After soaking, cook the navy beans in water with the bay leaf and the garlic for about 1 hour, until tender. When cooked, correct the salt, drain and reserve.
Clean the artichokes, leaving only the hearts. Remove the choke and cook in boiling water with half the lemon squeezed and a spoonful of flour until tender. Drain.
Make a hollandaise sauce with the butter and egg yolks. When ready, add some drops of lemon juice, the grated truffle and a pinch of salt.
Fill the artichokes with the navy beans and cover with the hollandaise sauce.
Recipe and photo by US Dry Bean Council.