INGREDIENTS:2 13.75-oz. cans quartered artichoke hearts, drained (about 48) 2 cups chopped spinach leaves, sauteed 2 cups sliced mushrooms, sauteed 2 cups goat cheese 2 Tbsp. chopped fresh oregano 12 large eggs (1 lb., 5 oz. frozen or liquid whole egg product) 2 cups heavy cream 2 cups half and half 4 oz. sour cream 1 Tbsp. dry mustard to taste, salt and pepper 5-6 egg yolks (4 oz. frozen/liquid egg yolk product) 2 Tbsp. lemon juice ½ cup water ¼ tsp. hot pepper sauce 1 cup butter, clarified ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.