This recipe is one of my favorites. The palm hearts have a natural tang to them. I love this as a side dish with a medium-rare filet mignon.
Take a can of palm hearts (can be found next to artichoke hearts in grocery store), open it and pour the liquid into a saucepan. Chop the palm hearts into bite sized pieces and add to liquid in saucepan. Heat them up. While heating them, make this sauce to pour over the heated palm hearts:
I don't measure this; I just eyeball it and make it to taste:
Mayonnaise
Sour cream
Lemon juice
Curry powder
You don't need a lot of this for the palm hearts. I use it sparingly and mix it up so that the palm hearts are just lightly coated. A chef in a French restaurant used to make this for me. After they closed that restaurant down I had to figure out how to make it myself. This is the closest I could get to the way that chef's version used to taste like.
