Lemongrass Sauce:

By exdircomp

Ingredients

• 2 tablespoons grapeseed oil
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 4 tablespoons minced shallot
• 1 tablespoon chopped lemongrass
• 4 tablespoons ponzu (can substitute fresh lemon juice)
• 2 cup chicken stock
• 4 large artichoke hearts, blanched and slice in 1/8" slices
• 2 tablespoons butter
• Salt and pepper

Preparation

Step 1

Heat a medium skillet over medium heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the garlic, ginger, shallot, and lemongrass and saute, stirring, until soft, about 3 minutes. Add the ponzu and reduce by 50 percent. Add the chicken stock and reduce again by 50 percent. Puree mixture with immersion blender. Add the artichoke slices and cook several minutes until just tender. Add 2 tablespoons butter to sauce and season with salt and pepper.