Warm artichoke hearts with mushroom stuffing and hollandaise sauce


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Mushroom stuffing

Hollandaise sauce

Begin by making the stuffing. Heat the butter in a frying pan over a medium-low heat until foaming. Sweat the shallot and mushroom until fully cooked with no moisture left in the pan. Season with salt and pepper and keep warm
Use a paring knife to trim away the outer leaves of the artichokes, cutting them down to the white hearts. Drop each into a bowl of water with the lemon juice to prevent them from browning
Transfer the artichokes to a saucepan and add enough water to cover. Cut out a circle of greaseproof paper the same size as the pan and place it on the surface of the water. Bring to the boil, then simmer for approximately 20 minutes until soft (although the time will vary depending on the size of the artichokes – check by piercing the heart with a knife). Leave to cool in the cooking liquor and scoop the choke out later when ready to stuff
For the hollandaise, clarify the butter by melting it in a small pan and allowing it to separate. Skim off any solids that rise to the top
  • 100g of unsalted butter
Make a bain-marie by sitting a bowl over a pan of simmering water. In the bowl whisk the egg yolks and wine together, until thick and pale
Slowly stream in the butter, whisking constantly. Taste and season with lemon, Tabasco and salt
Spoon the stuffing into the artichokes then drizzle over the hollandaise sauce
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