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ARTICHOKES FILLED WITH NAVY BEANS WITH HOLLANDAISE SAUCE AND TRUFFLE

Ingredients for 4 persons:

200 g navy beans

12 small artichokes

1 fresh truffle

150 g butter

2 egg yolks

1 lemon

salt

pepper

·         After soaking, cook the navy beans in water with the bay leaf and the garlic for about 1 hour, until tender. When cooked, correct the salt, drain and reserve.

·        Clean the artichokes, leaving only the hearts. Remove the choke and cook in boiling water with half the lemon squeezed and a spoonful of flour until tender. Drain.

·         Make a hollandaise sauce with the butter and egg yolks. When ready, add some drops of lemon juice, the grated truffle and a pinch of salt.

·         Fill the artichokes with the navy beans and cover with the hollandaise sauce.