Artichoke Bottoms With Mushroom Sauce Recipe
Artichoke Bottoms With Mushroom Sauce is simply irresistible, to say the least! Try this Artichoke Bottoms With Mushroom Sauce; I am sure you'll have a huge fan following for this one.
Ingredients
16 large artichokes
Chicken stock or salted water to cover bottoms
2 tablespoons butter
2 tablespoons olive oil
1/4 pound mushrooms, diced
Salt and freshly ground black pepper to taste
Dried tarragon to taste
1/2 cup cream
1 egg yolk, lightly beaten
1 tablespoon lemon juice
Directions
1. Cut off the top quarter of the artichokes and remove all stems and hard outer leaves. Cook in the stock until tender, twenty minutes or longer. Remove the remaining leaves and, with a spoon, remove the prickly choke, leaving only the bottoms.
2. In a skillet heat the butter and oil, add the mushrooms and cook until almost tender. Season with the salt, pepper and tarragon. Stir in the cream, egg yolk and lemon juice. Do not boil, but blend thoroughly over low heat.
3. Arrange the artichoke bottoms on a serving platter and spoon the mushroom sauce over them.
2. In a skillet heat the butter and oil, add the mushrooms and cook until almost tender. Season with the salt, pepper and tarragon. Stir in the cream, egg yolk and lemon juice. Do not boil, but blend thoroughly over low heat.
3. Arrange the artichoke bottoms on a serving platter and spoon the mushroom sauce over them.
