13 oz (400 g) can artichoke hearts
1/4 pint (150 ml) vegetable stock
1/2 pint (250 ml) ready made Béarnaise sauce
1 fl oz (2 cl) sherry
3 tbsp garlic croutons
salt and freshly milled black pepper
tarragon to serve
Cook the artichokes
Drain and rinse the artichoke hearts. Put vegetable stock and sherry in a medium saucepan and bring to a simmer over a medium heat. Once at a simmer, add the artichoke hearts and simmer for 4 minutes.
Cook the sauce
Remove the hearts and place in a colander. Add the Béarnaise sauce to the vegetable stock, stir well and bring to a simmer. Add salt and freshly milled black pepper to taste.
Arrange the artichoke hearts on a plate and pour the sauce over the top. Put the croutons and tarragon leaves on the top to serve.