YIELD: 8 servings 400 g navy beans 24 small artichokes 2 fresh truffles 300 g butter 4 egg yolks 2 lemon 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 ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.