• Cooking Time:
  • Servings:
  • Preparation Time:



  • 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.

Categories: Main Dish 
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