Artichokes Stuffed With Chanterelles in Hollandaise Sauce

For the artichokes and mushrooms:

Ingredients: 4 large artichokes
        1 lemon
        2 shallots
        2 tbsp butter
        8 oz or 2 ½ cups chanterelles, chopped
        1 tbsp. fresh thyme (optional)

Bring a large saucepan of salted water to a boil. Cut off top third of each artichoke and pull off tough outer leaves. Trim stems so artichokes will sit upright.  Rub the cut edges of the artichokes with lemon, then put the lemon in the water.  Place the artichokes in the boiling water and cook approximately 20 minutes or until tender. Test the artichoke with a  toothpick at the base to make sure it’s cooked through.

Sauté shallots gently in the butter until they soften. Add mushrooms and thyme, cook until juices run, then increase heat and allow juices to evaporate.  Keep warm.

Drain the artichokes. Remove the center leaves and scrape out the center with a spoon.

For the  hollandaise sauce (from Julia Childs’ light hollandaise sauce; you can use another hollandaise sauce recipe if you have one):

    Ingredients: 3 tbsp fresh lemon juice
        3 tbsp water
        1 whole egg and 2 egg yolks
        6-8 oz warm melted butter (not hot)
        salt, pepper to taste

In a small sauce pan, bring lemon juice and water to a simmer, then add salt. In a separate pan, beat egg and yolkswith a wire whip until they are pale and thick. Put over moderately low heat and whisk in hot lemon juice and water by dribbles. Continue whisking until you have a foamy, warm mass. Remove from heat just as you see a wisp of steam rising (overheating will coagulate the egg yolks). Immediately start beating in warm butter by dribbles. It should make a thick, creamy, light yellow sauce.  Add salt, pepper and lemon juice to taste.

To put it all together:

Combine a third to a half  of the sauce together with the mushroom mixture and fill each of the artichokes. Serve with extra sauce on the side. Note: the outer leaves of the artichoke will probably still be a little tough, but just dip them in the sauce and suck off the tender part of the leaves. If you like you can also cook and eat the stem, which is usually tender and has nice flavor 

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Aproximately 90 minutes of mouth-watering recipes, Italian, Mexican, Soups and much more! Common Edibles, Chanterelles, Black Trumpets, Morels, and many more. Detailed video footage of all ingredients, and step-by-step instructions on how to cook some amazing wild mushroom dishes! Recipes are: Black Trumpet Quesadillas, Stuffed Manicotti w/ Black Trumpets, Scrambled Eggs w/ Chanterelles, Cream of Black Trumpet Soup, Fettecini Alfredo w/ Chicken Of The Woods, Puffball Parmesona, Black Staining Polypore and Beef Stew, Fawn Mushroom Appetizer, Oyster Mushroom Soup, and Fried Morels. Part Two will also soon be available.

Available Here:

It is finally completed! 3-disc set, 5 1/2 hours of content!

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Over 15 years in the making, over 5 1/2 hours of mushroom content. How to find 125 of the most common edible mushrooms, also includes about 11 of the most common poisonous mushrooms. This is a must for every serious mushroom hunter. There is commentary on where and when to find them on each species. Species included are:

wood ear, lions mane, other hericiums, aborted entolomas, honey mushrooms, clitocybes, blewits, man on horseback, 3- matsutakes, imperial cats, gypsy mushroom, many edible russulas, several edible puffballs, many edible amanita species, hen of the woods, chicken of the woods, black staining polypore, dryads saddle, beefsteak polypore, several other polypores, 2- cauliflower mushrooms, shaggy manes, mica caps, many bolete type mushrooms- suillus, gyroporus, tylopilus, boletus, leccinum, hygrocybe, waxy caps, lobster mushrooms, purple laccaria, jelly tooth, several hedgehogs, truffles, gilled bolete, many chanterelles, including white and blue chanterelle, and black trumpets, colybia, several lactarius species, several lepiotas, agrocybe, pluteus, hypsizygus, oyster mushrooms, many agaricus, several morel species including fire burn morels, gyromitras, verpas, volvallaria, coral mushrooms, wine capped stropheria, platterful mushroom, helvellas, brick caps, xerulas, velvet foots, ustilago, and many more. Poisonous ones include several amanitas, russula emetic, green gilled lepiota, galerina, and more.

Each disc includes an easy to navigate menu to skip right to a particular species if you wish. Each species is a different chapter. I am proud to offer this, and glad to have finally completed it!

$49.95  Includes shipping!

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