Artichokes With Lemon Pepper Hollandaise

• 1 cup white wine
• 1/3 cup olive oil
• 4 None bay leaves
• 6 None globe artichokes (about 2 3/4 lbs), trimmed
• 1 cup (2 sticks) unsalted butter
• 3 None egg yolks
• 2 tsp finely grated lemon peel
• 1/2 tbsp lemon juice
• 1/2 tsp cracked black pepper

1. Combine 1 1/2 cups water, wine, oil and bay leaves in a large saucepan; bring to a boil. Add the artichokes. Reduce heat to low; simmer, covered, for 30 mins or until tender. Drain.
2. For the lemon pepper hollandaise, melt the butter in a small saucepan until bubbling. Place the egg yolks, lemon peel and juice and pepper in a blender. Blend until combined. With the motor operating, add the hot butter to the egg yolk mixture in a thin steady stream, and blend until the mixture is thick and creamy.
3. Halve the artichokes lengthwise and remove the chokes. Drizzle the artichokes with hollandaise to serve.

white wine, olive oil, bay leaves, artichokes, butter, egg yolks, lemon peel, lemon juice, black pepper

Taken from recipes-plus.com/api/v2.0/recipes/34618 (may not work)