Warm artichoke hearts with mushroom stuffing and hollandaise sauce
by
- Side
- Easy
- 6
- 60 minutes
PT1H
This stuffed artichoke recipe from Shaun Hill is made all the more luxurious thanks to the rich hollandaise sauce. Each artichoke is stuffed with a simple mixture of mushrooms and shallots, making this a fantastic vegetarian side dish or alternative to meat.
Ingredients
Artichoke
- 6 globe artichokes , large
- 1 lemon , juiced
Mushroom stuffing
- 100g of shallots , finely chopped
- 150g of button mushrooms , finely chopped
- 15g of butter
- salt
- pepper
Hollandaise sauce
- 100g of unsalted butter
- 3 egg yolks
- 1 tbsp of white wine
- lemon juice to taste
- Tabasco to taste
- salt to taste
Method
1
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
- 15g of butter
- 150g of button mushrooms , finely chopped
- salt
- pepper
- 100g of shallots , finely chopped
2
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
- 1 lemon , juice
- 6 globe artichokes , large
3
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
4
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
5
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
- 1 tbsp of white wine
- 3 egg yolks
6
Slowly stream in the butter, whisking constantly. Taste and season with lemon, Tabasco and salt
- lemon juice to taste
- Tabasco to taste
- salt to taste
7
Spoon the stuffing into the artichokes then drizzle over the hollandaise sauce
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Warm artichoke hearts with mushroom stuffing and hollandaise sauce
