Artichokes with Miso Sauce Hollandaise

For 2 portions
  • 2 artichokes
  • 1 Tbs rice vinegar or white vinegar
  • 1 Tbs sake or white wine
  • 2 egg yolks
  • 50g butter, melted
  • 2 tsp white miso
  • pinch of sugar
  • a few drops of lemon juice
  1. Boil artichokes in water for 30-40 minutes (15 minutes if you are using a pressure cooker).
  2. Whisk vinegar, sake and egg yolks in a metal or glass bowl that is placed over a saucepan filled with simmering water.
  3. Whisk until mixture thickens, then slowly drizzle in the butter. Add the miso, sugar and lemon juice.