Alma Lach

Fonds d’Artichauts Farcis à la Hollandaise

Stuffed Artichoke Hearts with Hollandaise Sauce

Preparation info
    • Difficulty

      Medium

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 6 artichokes
  • 2 cups minced mushrooms
  • Chunk butter
  • Salt and

Method

  1. Cut, trim, and cook artichokes. While artichokes cook, sauté mushrooms in a chunk of butter. Season with salt and pepper. Add parsley, stir, and taste. Tear about 2 slices of bread into small pieces. Let dry until artichokes are done.<