From a NY Times comment on a Steamed Artichoke recipe. There’s nothing special about the artichoke recipe, but this sauce is delicious.
Steamed artichokes are sublime with a simple blender hollandaise sauce. I use this recipe from a 1971 NYTimes International Cookbook (Craig Claiborne): Drop 1 egg yolk, 1 TBS lemon juice, and a pinch each of salt and cayenne into a blender. Blend briefly. Slowly blend in 4 TBS melted butter. Also excellent on steamed asparagus.Joyce4