There’s certainly no lack of style when Angela Steur, design director of Design of the Times (011 447 2258), entertains. Here are her recipes for a stress-free summer spread
- 8 artichokes
- 120g butter
- juice of 1 lemon
- 2 egg yolks
1. Top and tail the artichokes and remove the thorny bits. Boil them in salt water for 20 minutes.
2. To make the lemon butter sauce: melt the butter in a saucepan and add the lemon juice. Remove from the heat and slowly drizzle into a bowl containing the egg yolks, whisking as you pour.
3. Serve the artichokes slightly warm on a platter drizzled with the sauce, keeping some aside to serve in little bowls for dipping.
This recipe serves 8.