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Artichoke and Lemon Crème Brulee

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

Why I Love This Recipe

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!

Ingredients You'll Need

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…..

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