Artichokes In Mushroom Cream Recipe
Are you looking for a foolproof Artichokes In Mushroom Cream recipe? Vegetable is the primary ingredient in Artichokes In Mushroom Cream. Best enjoyed as a Side Dish this recipe was taught to me by a dear friend who also happens to be a great chef. An assortment of fabulous flavors, the Artichokes In Mushroom Cream recipe is one of those Canadian dishes you simply shouldn't miss. Do try this and get back to me with your views.
Ingredients
2 pkgs. (9 oz. each) frozen artichoke hearts
1/4 cup butter
4 oz. fresh mushrooms, coarsely chopped
2 tablespoons finely chopped onion
2 1/2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon ground nutmeg
3/4 cup chicken broth (dissolve 1 chicken bouillon cube in 3/4 cup boiling water)
3/4 Cup cream
2 egg yolks, slightly beaten
2 tablespoons snipped parsley
1/2 teaspoon capers
8 patty shells
Directions
Cook artichoke hearts according to package directions, substituting seasoned salt for salt.
Drain and set aside.
Meanwhile, heat butter in a double-boiler top; add mushrooms and onion and cook, stirring occasionally, until mushrooms are lightly browned.
Blend in a mixture of the flour, salt, pepper, and nutmeg.
Heat until bubbly.
Remove from heat and add broth and cream gradually, stirring constantly; bring sauce to boiling and cook 1 to 2 minutes, stirring constantly.
Remove from heat and vigorously stir about 3 tablespoons of the mixture into egg yolks.
Immediately return to double boiler.
Cook over boiling water 3 to 5 minutes, stirring slowly so mixture cooks evenly.
Mix in artichoke hearts, parsley, and capers.
Heat thoroughly.
Spoon mixture into warm patty shells.
Replace patty shell tops or garnish with a tiny fancy shape cut from a crimson cinnamon apple or a grenadine pear.
Drain and set aside.
Meanwhile, heat butter in a double-boiler top; add mushrooms and onion and cook, stirring occasionally, until mushrooms are lightly browned.
Blend in a mixture of the flour, salt, pepper, and nutmeg.
Heat until bubbly.
Remove from heat and add broth and cream gradually, stirring constantly; bring sauce to boiling and cook 1 to 2 minutes, stirring constantly.
Remove from heat and vigorously stir about 3 tablespoons of the mixture into egg yolks.
Immediately return to double boiler.
Cook over boiling water 3 to 5 minutes, stirring slowly so mixture cooks evenly.
Mix in artichoke hearts, parsley, and capers.
Heat thoroughly.
Spoon mixture into warm patty shells.
Replace patty shell tops or garnish with a tiny fancy shape cut from a crimson cinnamon apple or a grenadine pear.
