|Garlic||1 Clove (5 gm)|
|Milk||3⁄4 Cup (12 tbs)|
|Lemon juice||1 1⁄2 Tablespoon|
Preheat oven to 325°.
Butter baking pan.
Cook artichokes in boiling water with lemon slices and garlic.
Invert and cool until they can be handled.
Before beginning sauce, remove leaves from each artichoke.
Using a spoon, scrape pulp from inner sides of leaves as they are removed.
Cut out the tough chokes from each vegetable and discard along with scraped leaves.
Carefully scoop out heart but leave enough to make a container for the stuffing.
Chop up the artichoke bottoms, and add to the pulp from inner sides of leaves, mashing until smooth.
Melt the butter.
Add flour and let the roux cook 2-3 minutes without browning.
Add seasonings and hot milk; cook until thick.
Add lemon juice.
Beat egg yolks and add a little of the hot mixture to them.
Then pour into sauce.
Add sauce to the pulp, mixing well.
Mound mixture into artichoke hearts.
Place in pan and bake for 25 minutes.
This takes time.
Plan to prepare 1-2 days in advance.
Serving size: Complete recipe
Calories 1845 Calories from Fat 583
% Daily Value*
Total Fat 66 g101.8%
Saturated Fat 37.9 g189.5%
Trans Fat 0 g
Cholesterol 516.1 mg172%
Sodium 2519.2 mg105%
Total Carbohydrates 281 g93.8%
Dietary Fiber 126.8 g507%
Sugars 33 g
Protein 90 g180.5%
Vitamin A 48.3% Vitamin C 481.1%
Calcium 128.6% Iron 178.5%
*Based on a 2000 Calorie diet