Easy Artichokes with Hollandaise Sauce
If you love artichokes, garlic, fresh basil, and mushrooms, this is the dish for you. After cooking artichokes in every way possible, I developed this recipe utilizing some of the foods I often crave. This recipe could easily be used as a side dish or an appetizer served with a loaf of french or italian bread. But to be honest, I could just eat the dish by itself and find it quite satisfying.
- Jar of marinated artichokes
- Hollandaise packet
- 1 cup milk
- 1/4 to 1/2 cup butter
- 8 ounce button mushrooms
- 8 cloves garlic
- 1 tbspn fresh basil chopped
- Optional: lemon juice
Preheat oven to 375 degrees Farenheit.
Drain marinated artichokes in colander. Do not rinse. Peel garlic cloves and leave whole. Slice mushrooms, and chop fresh spinach. Leave a few leaves for garnish.
Lightly grease glass pie dish or casserole dish with butter or olive oil.
Spread artichokes and garlic in dish first. Then layer sliced mushrooms over top.
Now, make Hollandaise sauce, following directions on packet. I use 1/4 stick of butter instead of 1/2 stick and it tastes just as good. I melt the butter first; whisk in the packet mixture and steadily add milk over high heat until thick, stirring constantly. If you like a little tartness, add a teaspoon of lemon juice.
Pour sauce evenly over ingredients in dish. Sprinkle fresh chopped basil over top of all ingredients. Bake for 20 minutes. Let cool for at least 5 minutes and place basil leaves in center for garnish.
Serve with saltine crackers, French or Italian bread. Delicious!
Another option for this dish, is to chop garlic, artichokes, and mushrooms into small pieces and serve as more of a dip. Hope you enjoy this one as much as I do! Be prepared for garlic breath.
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