Artichoke Hearts with Hollandaise Sauce and Mint
Ingredients
- 8-12 canned artichoke hearts
- 8 tablespoons unsalted butter, cubed
- 3 egg yolks
- juice of half a lemon
- 4 teaspoons warm water
- salt and freshly ground pepper to taster
- 1/2 cup fresh mint leaves
- 3/4 cup pomegranate seeds
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