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Artichoke and Lemon Crème Brulee

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Member since 2014

Serves 4 Servings (or 6-8 sm.) | Prep Time | Cook Time


1 cup wine – for the cook
1/2 of a 9 oz. package of frozen artichoke hearts (or 2 fresh, steamed)
4 egg yolks
1 cup heavy cream
1/2 cup grated Parmesan cheese + some shredded for Brulee topping
1/2 teaspoon salt
A few grinds of black pepper
1/2 teaspoon nutmeg
1/4 teaspoon each of thyme, basil and marjoram*
1 Tablespoon fresh lemon juice + 1 teaspoon fresh lemon zest

Preheat oven to 275. Process about 1/3 to 1/2 of the package of the artichoke hearts, until pureed (or process steamed fresh artichoke hearts). You’ll want about 1/2 cup puree.

Whisk together the egg yolks and cream. Add the Parmesan cheese and remaining ingredients. Whisk in the artichoke puree.

Fill small ramekins about 2/3 full and bake for about 15-20 minutes or until sides are set and centers are still just a tiny big jiggley.

Remove from oven and crank up the broiler. Cover the tops of the Brulees with a bit of shredded Parmesan and pop under the broiler until the cheese is melted, bubbly and browned. Serve immediately.

* use a combination of whatever dried herbs you have on hand, such as Italian seasoning, Herbs de Provence, parsley, oregano…..

Pairs Well With


From the Sauce du Jour Kitchen

For the Flavors of the Mediterranean Cooking Class - 111

I know this sounds crazy, but that's how we roll at the SdJ Culinary Institution! For this Mediterranean class I just HAD to do something with artichokes because duh, it's the Med, but I wasn't about to just steam one or make a predictable dip! No, that is not how we roll!

After about 5 or 6 (failed attempts) I settled on this version, which is a savory, rich creme brulee.

Everyone loved the flavors and texture and the cheesey topping was a perfect brulee finish!

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