In concept, at least, this is a reasonably simple vegetable dish which makes a good starter. It is an artichoke heart filled with mushroom stuffing and coated with hollandaise sauce. If you didn’t know, hollandaise sauce is an emulsion of butter and egg yolks. It isn’t difficult but does need patience and the judicious control of heat so that the egg yolks cook without scrambling.
My colleague Richard Shepherd, who was the first head chef at the Capital Hotel in London, collected this recipe whilst working in southern France. It has always been amongst my favourites.
© 1990 Shaun Hill. All rights reserved.