Recipe for Artichoke and Radicchio Clafoutis

Making the perfect Artichoke and Radicchio Clafoutis should only take approximately 3 hr 30 min . It’s considered an Advanced level recipe. Below are the ingredients and directions for you to easily follow. The Artichoke and Radicchio Clafoutis recipe can feed your family for 6 servings.

There are many different ways to make this Artichoke and Radicchio Clafoutis recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Artichoke and Radicchio Clafoutis recipe.

Artichoke and Radicchio Clafoutis Popular Ingredients

• 2 large eggs, at room temperature
• 3 large egg whites, at room temperature
• 4 teaspoons sugar
• 1/2 cup heavy cream
• 1 teaspoon firmly packed fresh yeast
• 1/4 cup all-purpose flour
• 7 tablespoons extra-virgin olive oil
• 2 lemons, juiced
• 2 cups water
• 20 baby artichokes
• 2 ounces pancetta or bacon, diced into 1/4-inch cubes, optional
• Salt and freshly ground pepper
• 8 white mushrooms, cleaned, trimmed and cut into 1/4-inch-thick slices
• 1 large shallot, finely chopped
• 2 ounces arugula, well washed, dried and trimmed
• 1 small head radicchio (about 3/4 pound), trimmed and leaves separated

Steps for making Artichoke and Radicchio Clafoutis

1. In a medium bowl, whisk together the eggs, egg whites and sugar; set aside. Gently heat the heavy cream in a saucepan until barely simmering. Remove from heat and add the yeast, stirring until smooth. Stir the cream into the egg mixture and whisk in the flour, followed by 2 tablespoons olive oil. Cover the batter with plastic wrap and refrigerate for 1 hour.
2. Combine the juice of 1 lemon and 2 cups water in a large bowl. Trim the artichoke stems, snap off the outer leaves until the remaining leaves are half yellow and half green. Cut off the remaining green parts and drop into the lemon water.
3. Warm 1 tablespoon of olive oil in a medium skillet over high heat. When the pan is hot but not smoking, add the pancetta and cook, stirring frequently, for 1 minute. Drain the artichokes and add them to the pan along with the juice of 1/2 a lemon. Reduce the heat to medium and season with salt and pepper. Cover and cook, stirring occasionally, until the artichokes are tender, 10 to 12 minutes. Transfer to a plate.
4. Add 1 tablespoon olive oil to the pan. Add the mushrooms and shallot and season with salt and pepper. Cook for 3 minutes, tossing frequently. Add the arugula and 1/4 of the radicchio, season with salt and pepper, and cook, while tossing constantly, until the arugula and radicchio have wilted, about 2 minutes. Transfer the vegetables to a paper towel-lined plate. When cool, coarsely chop the mushroom mixture.
5. Meanwhile, center a rack in the oven and preheat to 300 degrees F.
6. Put an 8-inch round cake pan on a baking sheet. Spray the pan with nonstick cooking spray.
7. Stir the mushroom mixture into the clafoutis batter and season with salt and pepper. Pour half of the batter into the prepared pan and sprinkle the artichoke-pancetta mixture on top. Cover with the remaining batter (the pan should be about 3/4 full). Bake until a knife inserted in the middle comes out clean, 35 to 40 minutes.
8. Whisk together the remaining lemon juice and remaining 3 tablespoons olive oil. Toss the remaining radicchio with the lemon vinaigrette and season, to taste, with salt and pepper.
9. To serve, unmold the clafoutis, reinvert right side up, cut into 6 wedges and serve hot, with the radicchio salad.

Popular Categories for this Recipe

• French Recipes
• Artichoke – The globe artichoke (Cynara cardunculus var. scolymus), also known by the names French artichoke and green artichoke in the U.S., is a variety of a species of thistle cultivated as a food.The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), together with many bracts, on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form. Another variety of the same species is the cardoon, a perennial plant native to the Mediterranean region. Both wild forms and cultivated varieties (cultivars) exist.
• Egg Recipes
• Mushroom – A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source.The standard for the name “mushroom” is the cultivated white button mushroom, Agaricus bisporus; hence the word “mushroom” is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) on the underside of the cap. “Mushroom” also describes a variety of other gilled fungi, with or without stems, therefore the term is used to describe the fleshy fruiting bodies of some Ascomycota. These gills produce microscopic spores that help the fungus spread across the ground or its occupant surface.Forms deviating from the standard morphology usually have more specific names, such as “bolete”, “puffball”, “stinkhorn”, and “morel”, and gilled mushrooms themselves are often called “agarics” in reference to their similarity to Agaricus or their order Agaricales. By extension, the term “mushroom” can also refer to either the entire fungus when in culture, the thallus (called a mycelium) of species forming the fruiting bodies called mushrooms, or the species itself.
• Main Dish
• Brunch – Brunch is a combination of breakfast and lunch and regularly has some form of alcoholic drink (most usually champagne or a cocktail) served with it. It is usually served between 9am and 1pm. The word is a portmanteau of breakfast and lunch. Brunch originated in England in the late 19th century and became popular in the United States in the 1930s.
• High Fiber

You might need the following Cookware

In this section we’ve listed Cookware items that might be helpful to make this Artichoke and Radicchio Clafoutis recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon