À la Marie Louise indicates a side garnish of artichoke hearts filled with diced, sautéed mushrooms in Soubise sauce. It is traditionally served as an accompaniment for veal or poultry.
100 ml Soubise sauce
8 artichoke hearts
Make a thick Soubise Sauce. Set aside.
Dice the mushrooms, and sauté them in some butter until they have given up all their water.
Warm the artichoke hearts in a pan with some butter.
Mix the mushrooms and the Soubise sauce, aiming for a ratio of 4 parts mushrooms to 1 part Soubise sauce.
Use the mushroom mixture to fill the artichoke hearts, and serve on the side.