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 ...
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