Artichokes are simmered in a flavorful broth of chicken stock, olive oil, lemon, and garlic until tender. The artichokes are then served with a rich and creamy hollandaise sauce, made with butter, eggs, and white wine. The dish offers a delightful combination of the slightly sour, tender artichokes and the velvety, buttery sauce, creating a satisfying vegetable-based appetizer or side dish.

The simmered artichokes with hollandaise sauce pair well with a crisp, high-acid white wine like Assyrtiko. The wine's citrusy notes complement the lemon in the sauce, while its minerality balances the richness of the butter and eggs. Alternatively, a light-bodied, acidic red like Sangiovese can cut through the creamy texture of the dish, enhancing the flavors of the artichokes and garlic.