Sautéed Artichoke Hearts with Mushroom Gravy

Name: Sautéed Artichoke Hearts with Mushroom Gravy
Ingredients: 16 large artichoke hearts; enough chicken broth to cover the artichokes; 2 tablespoons of butter; 2 tablespoons of olive oil; 125g of sautéed mushrooms; salt and pepper to taste; 1/2 cup of heavy cream; 1 lightly beaten egg yolk; 1 tablespoon of lemon juice

1
16 large artichoke hearts
2
enough chicken broth to cover the artichokes
3
2 tablespoons of butter
4
2 tablespoons of olive oil
5
125g of sautéed mushrooms
6
salt and pepper to taste
7
1/2 cup of heavy cream
8
1 lightly beaten egg yolk
9
1 tablespoon of lemon juice

Ingredients

1
16 large artichoke hearts
2
enough chicken broth to cover the artichokes
3
2 tablespoons of butter
4
2 tablespoons of olive oil
5
125g of sautéed mushrooms
6
salt and pepper to taste
7
1/2 cup of heavy cream
8
1 lightly beaten egg yolk
9
1 tablespoon of lemon juice

Directions

1
Cook the artichoke hearts in chicken broth until they're tender
2
Remove the leaves and the fuzzy part from the bottom
3
In a skillet, melt the butter and olive oil, add the mushrooms and cook for a few minutes
4
Season with salt and pepper
5
Add the heavy cream, egg yolk, and lemon juice
6
Don't let it boil, but stir well over low heat
7
Arrange the artichoke hearts in a dish and cover with the mushroom gravy.