Artichoke Fricassee Recipe
Artichoke Fricassee makes for a delicious dish. It is easy to prepare and is quite unique for its blend of flavors. I made this Artichoke Fricassee recipe some time back for a get together and i had my guests drooling over it. Believe me, this is something you should not give a miss.
Ingredients
Tender young globe artichokes - 12 or
Artichoke bottoms - 16
Vegetable stock - 1 1/2 quarts
Eggs - 5
Creme fraiche or heavy cream - 1 cup
Lemon juice - 1 tbsp
Olive oil - 1 1/2 tbsp
Butter - 3 tbsp
Parsley - 1 1/2 tbsp, chopped
Fresh basil - 3 tbsp, chopped
Nutmeg
Salt
Pepper
Serve with:
Thick slices of French bread, toasted green salad
Directions
GETTING READY
1 In a pan, bring the vegetable stock to a boil.
2 Clean the artichokes well.
MAKING
3 Put the artichokes in the vegetable stock and cook until tender but still fairly crisp.
4 Drain in a colander and refresh under running cold water.
5 Drain well again.
6 In a bowl, beat the eggs.
7 Blend with the cream, 1 tbsp lemon juice, salt, freshly ground pepper, and a pinch of grated nutmeg.
8 In a wide, nonstick skillet, heat the oil and butter.
9 Fry the artichokes over moderate heat for 2-3 minutes, turning frequently, until lightly browned.
10 Reduce the heat a little and add the beaten egg mixture.
11 Cook for only 20-30 seconds, just long enough for the eggs to start setting and form a thick cream halfway in consistency to scrambled eggs.
12 Remove immediately from the heat.
SERVING
13 Sprinkle with the parsley and basil.
14 Serve hot.
1 In a pan, bring the vegetable stock to a boil.
2 Clean the artichokes well.
MAKING
3 Put the artichokes in the vegetable stock and cook until tender but still fairly crisp.
4 Drain in a colander and refresh under running cold water.
5 Drain well again.
6 In a bowl, beat the eggs.
7 Blend with the cream, 1 tbsp lemon juice, salt, freshly ground pepper, and a pinch of grated nutmeg.
8 In a wide, nonstick skillet, heat the oil and butter.
9 Fry the artichokes over moderate heat for 2-3 minutes, turning frequently, until lightly browned.
10 Reduce the heat a little and add the beaten egg mixture.
11 Cook for only 20-30 seconds, just long enough for the eggs to start setting and form a thick cream halfway in consistency to scrambled eggs.
12 Remove immediately from the heat.
SERVING
13 Sprinkle with the parsley and basil.
14 Serve hot.
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