Our amazing Sunday brunch, courtesy of Mikell: poached eggs with hollandaise on toast, boiled artichokes (with more hollandaise for dipping), and fresh strawberries.
Artichokes are a bit of a fuss for an everyday meal, but they're delicious as a special treat. We snipped off the sharp tops of the leaves, cut off the remainder of the stem at the base of the globe, and then put them into boiling water, covered, for 30 minutes.
Mikell introduced us to the wonderful world of poaching, and made a very tasty hollandaise that had a pleasant hint of lemon to it.
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