Tim Hayward’s grilled artichokes with hollandaise recipe

placeholder image — Salt and freshly ground black pepper

“Grilled artichokes with hollandaise are one of my all-time favourite summer foods,” says Tim Hayward, author of Big Green Egg Feasts.

“Grown up and sophisticated with an elegant hollandaise sauce, they are also romantic when shared and, for some reason, incredibly popular with small kids.”

You can make the hollandaise on the Egg, if you have one – if you don’t, Hayward recommends making ahead and storing in a flask.

Grilled artichokes with hollandaise

Ingredients:

(Serves 4-8)

4 large globe artichokes

1 lemon, cut into 4 wedges

4 garlic cloves, left whole, but given a whack to slightly crush

1 large egg yolk

Juice of 1 lemon

200g/generous 3/4 cup unsalted butter, melted

Olive oil, for brushing

Method:

1. Wrap the artichokes individually in a double layer of foil, each with two tablespoons of water, a lemon wedge, a garlic clove and a big pinch of salt. Using the indirect set-up, burp and open your preheated Egg, place the wrapped artichokes on the stainless steel grid and leave them to steam for about 45-60 minutes with the dome closed until tender.

2. Meanwhile, for the hollandaise, put the egg yolk and four teaspoons of lemon juice into a heatproof bowl with one teaspoon of water and whisk together for two to three minutes until thick. Very gradually, whisk in the melted butter (leaving the white milky solids behind) in a thin stream until thick and creamy. Season with salt, pepper and more lemon juice to taste. Keep the hollandaise sauce warm over a pan of boiling water off the heat, stirring occasionally.

Big Green Egg Feasts: Innovative Recipes To Cook For Friends And Family by Tim Hayward is published by Quadrille, priced £30. Photography by Sam Folan. Available now.