Artichoke Fricassee

Artichoke Fricassee

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Servings: 4
Calories: 506


  • 12 tender young globe artichokes or 16 artichoke bottoms
  • vegetable stock
  • 5 eggs
  • 5 floz creme fraiche or double cream
  • 1 1/2 lemons
  • 1 tbsp chopped parsley
  • 2 tbsp chopped fresh basil
  • 1 tbsp olive oil
  • 1 1/2 oz butter
  • nutmeg
  • salt and pepper

serve with:

  • thick slices of French bread toasted
  • green salad


  • Prepare the vegetable cooking liquid. Prepare the artichokes; cook until tender but still fairly crisp (about 10 minutes, less for the artichoke bottoms) in the prepared liquid. Drain in a colander and refresh under running cold water. Drain well again.
  • Beat the eggs just sufficiently to blend them with the cream, 1 tbsp lemon juice, salt, freshly ground pepper and a pinch of grated nutmeg.
  • Heat the oil and butter in a wide, non-stick frying pan and fry the artichokes over a moderate heat for 2 - 3 minutes, turning frequently, until lightly browned; reduce the heat a little, add the beaten egg mixture and cook for only 20-30 seconds, stirring slowly until the eggs begin setting and form a thick, custard-like cream.
  • Remove immediately from the heat, sprinkle with the parsley and basil and serve without delay on hot plates accompanied by crisp slices of toasted French bread. A crisp green salad goes well with this dish.
Calories: 506 kcal
Carbohydrates: 46 g
Protein: 21 g
Fat: 32g
Saturated Fat: 16 g
Trans Fat: 1 g
Cholesterol: 278 mg
Sodium: 530 mg
Potassium: 1591 mg
Fiber: 22 g
Sugar: 5 g
Vitamin A: 1302 IU
Vitamin C: 68 mg
Calcium: 240 mg
Iron: 6 mg
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