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Artichokes Recipe Video
|Basting oil||1 Tablespoon (Wegmans)|
|Artichoke hearts||12 Ounce, thawed (1 Pkg Italian Classics Halves And Quarters, Frozen Foods)|
|Seasoned croutons||1 Cup (16 tbs), divided (Wegmans, Bakery)|
|Heavy cream||2 Cup (32 tbs) (Wegmans)|
|Eggs||5 Large (Wegmans)|
|Sea salt||1 Teaspoon (Wegmans)|
|Black pepper||To Taste|
|Chopped italian parsley||2 Teaspoon|
Serving size: Complete recipe
Calories 2457 Calories from Fat 1976
% Daily Value*
Total Fat 223 g343.7%
Saturated Fat 122.1 g610.7%
Trans Fat 0 g
Cholesterol 1717.1 mg
Sodium 2765.7 mg115.2%
Total Carbohydrates 71 g23.8%
Dietary Fiber 20.5 g81.9%
Sugars 7.2 g
Protein 56 g112.1%
Vitamin A 183.5% Vitamin C 93.7%
Calcium 64.1% Iron 60.2%
*Based on a 2000 Calorie diet
1. Add basting oil and artichokes to pan on HIGH. Cook, stirring, 3-5 min, until artichokes are lightly browned.
2. Spray ramekins with cooking spray. Spoon artichokes into bottoms of ramekins, portioning evenly. Top each with 12 croutons.
3. Make custard: Whisk together heavy cream and eggs in a separate bowl. Season with sea salt and pepper. Stir in parsley. Top ramekin mixtures evenly with custard. Transfer ramekins to baking sheet.
4. Bake 35 min, until knife inserted 1-inch from edge comes out clean and tops are lightly browned and custard is set. Serve in ramekins or cool about 10 min to unmold. To serve unmolded, run knife around inside edges of ramekin. Cover ramekin top with small plate; invert. Invert again onto serving plate.
Flans can be made a day ahead and refrigerated. Reheat in 350 degree oven for about 25 min.
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