Artichaud Dieppoise

• 1/2 tablespoon vegetable oil
• 2 tablespoons scallions, spring or green onions (chopped)
• 1 ounce crab meat
• 1 ounce heavy whipping cream (32% m.f.)
• 1/2 teaspoon italian herbs
• 1 each artichokes bottom (cooked)
• 1/4 cup mushrooms (sliced)
• 1 ounce white wine
• 1 pinch salt and black pepper
• 3 tablespoons hollandaise sauce
• 1 each egg yolks
• 2 ounces butter (melted)
• 1 x cayenne pepper to taste
• 1/2 teaspoon white wine
• 18 teaspoon lemon juice

1. Heat oil in a fry pan.
2. Add onions, artichoke and mushrooms and saute until softened.
3. Add crab, wine and herbs, cook over medium heat until wine has reduced by 2/3.
4. Add cream and cook until sauce thickens to sauce consistency.
5. Season with salt and white pepper.
6. Hollandaise Sauce: Place egg yolk in a stainless steel bowl, add wine.
7. Place bowl over pot of water, rolling at a gentle simmer.
8. Whisk mixture constantly until it starts to thicken.
9. Remove bowl from heat, and SLOWLY whisk in melted butter.
10. Finish with lemon juice.
11. Assembly: Place Artichoke bottom in center of plate.
12. Fill with crab mixture.
13. Spoon hollandaise sauce over top.
14. Brown with broiler in oven, if desired.

vegetable oil, scallions, crab meat, cream, italian herbs, artichokes, mushrooms, white wine, salt, hollandaise sauce, egg yolks, butter, cayenne pepper, white wine, lemon juice

Taken from recipeland.com/recipe/v/artichaud-dieppoise-3392 (may not work)