Artichaud Dieppoise
Submitted by jrs
Elegant French appetizer with crab and mushrooms in a creamy wine sauce, nestled in an artichoke bottom and topped with silky hollandaise.
YIELD
1 servingsPREP
20 minCOOK
40 minREADY
60 minArtichaud Dieppoise is the kind of starter that makes a dinner party feel like a Michelin-starred affair.
An artichoke bottom cradles a sauteed filling of crab, mushrooms, and scallions, all simmered in white wine, Italian herbs, and heavy cream until the sauce clings to every morsel.
Then a spoonful of homemade hollandaise goes right over the top, and a quick flash under the broiler turns everything golden and bubbly.
This is a single-serving showpiece that looks far more complicated than it actually is.
Chef Tips
- Make the hollandaise fresh and whisk constantly. The moment the egg yolk mixture starts to thicken, pull it off the heat before adding butter
- Add the melted butter in a thin, slow stream. Rushing it will break the sauce
- The artichoke bottom should be fully cooked and tender before filling. Canned or jarred bottoms work in a pinch
- A final 30-second hit under the broiler gives the hollandaise that gorgeous blistered top
Ingredients
Directions
Heat oil in a fry pan. Add onions, artichoke and mushrooms and sauté until softened. Add crab, wine and herbs, cook over medium heat until wine has reduced by ⅔. Add cream and cook until sauce thickens to sauce consistency. Season with salt and white pepper.
Hollandaise Sauce: Place egg yolk in a stainless steel bowl, add wine. Place bowl over pot of water, rolling at a gentle simmer. Whisk mixture constantly until it starts to thicken. Remove bowl from heat, and SLOWLY whisk in melted butter. Finish with lemon juice.
Assembly: Place Artichoke bottom in center of plate. Fill with crab mixture. Spoon hollandaise sauce over top. Brown with broiler in oven, if desired.
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