Hollandaise Stuffed Artichokes

Course : Artichokes
Serves: 6
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6 medium artichoke
1 medium lemon
1 teaspoon whole black peppercorns
1/4 cup fresh lemon juice
1 teaspoon salt
1 cup butter
6 large egg yolk
1/4 cup fresh lemon juice
1 cup salt
1 teaspoon fresh parsley
2 teaspoons cashews

Preparation / Directions:

trim bottoms of artichokes to stand upright remove thorns from tips of leaves cutoff top one-third of artichokes place a lemon slice on top and secure with cotton twine place into stockpot with water to cover add peppercorns, lemon juice, and salt bring to a boil, reduce heat, and simmer for 30-60 minutes, until tender drain well and allow to cool slightly remove center leaves and scoop-out choke, set aside combine egg yolks and lemon juice in a saucepan, over a medium flame gradually whisk in butter, until thickened salt to taste spoon into prepared artichokes arrange onto a serving platter or service plates garnish with ground cashews serve at room temperature


Nutritional Information:

405 Calories (kcal); 36g Total Fat; (76% calories from fat); 8g Protein; 17g Carbohydrate; 295mg Cholesterol; 17850mg Sodium

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