- 3 egg yolks
- 5 tablespoons butter
- 1/8 teaspoon Cayenne pepper
- 1/4 teaspoon Kosher salt
- Simmer in a sauce pan.
Take four teaspoons of marinade and mix with the ingredients.
Simmer in a sauce pan.
About ten minutes before the artichokes are done, take Filet cubes and chop them into tiny cubes in a food processor. Pieces should be evenly sized. Remove any fat.
Spread on a broiling pan, over aluminum foil.
Paint liberally with olive oil.
Broil for four minutes and remove.
Take meat and put in a bowl.
Add 1 tablespoon cup freshly chopped sage.
Add 1/4 cup brown sugar.
Add 2 tablespoons cup fresh scallions.
Add three tablespoons of olive oil.
Add about 20 raisins.
Stir until ingredients are mixed.
Spread back on top of foil, on broiling pan.
Broil for one minutes.
Put meat mixture back in bowl.
When artichokes are done, remove leaves and place in bowls.
Take hearts and remove choke
Cut the stems from below the hearts.
Place one heart on each of two plates.
Spoon about two tablespoons of Hollandaise over each heart.
On top of hearts and sauce, spoon filet mixture.
Put extra Hollandaise in bowls to dip artichoke leaves.
Remove mushrooms from heat. Plate them to the side of the artichoke hearts.