Artichokes Andree'

• 2 Eggs
• 1 tablespoon Stoneground mustard
• 1/2 teaspoon Salt
• 3/4 cup Olive oil, I prefer Greek
• 1/4 cup Butter, melted and clarified
• 4 tablespoons Chives, chopped
• 3 tablespoons Lemon juice
• 2 Egg whites, finely chopped or pushed through a seive

1. Boil the room temperature eggs for three minutes. Place the yolks in a mixing bowl. Scrape out the egg whites in a separate bowl and set aside.
2. In a double boiler, beat the yolks until they become thickened, about 4 minutes. Do not allow the boiler to touch the water. Once thickened, beat in the mustard, salt and lemon juice.
3. While still beating, add the oil a few drops at a time until the emulsion process begins and the sauce thickens. Now, a slow, steady stream may be used for the remainder of the oil and the butter.
4. Once the sauce is thick, stir in the egg whites and chives. Pour over steamed artichokes (or better yet) artichoke hearts and serve immediately.

eggs, stoneground mustard, salt, olive oil, butter, chives, lemon juice, egg whites

Taken from food52.com/recipes/39861-artichokes-andree (may not work)