Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
279
Calories
13g
Protein
17g
Fat
22g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Shallot | 1 tbsp minced (10g) | 7 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tbs. kosher salt
- 1 lemon, cut into wedges
- 4 large artichokes
- 1 small shallot, minced
- 3 small fresh tarragon sprigs, leaves minced
- and stems reserved
- 1⁄2 cup white wine vinegar
- 3 egg yolks
- 12 Tbs. (1 1/2 sticks) unsalted butter, melted
- and kept warm
- 1/4 tsp. salt, plus more, to taste
- 1/8 tsp. freshly ground white pepper, plus more,
- to taste
- 1⁄8 tsp.Worcestershire sauce
- 1 1⁄2 Tbs. fresh lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes