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Artichoke and Radicchio Clofouti Recipe

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This recipe for Artichoke and Radicchio Clofouti, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Daniel Boulud


2 eggs
3 egg whites
4 tsp sugar
1/2 c heavy cream at 105-110 degrees
1 pkg yeast
1/4 c flour
2 tbsp olive oil

20 baby artichokes
2 c water
juice of 1 lemon

2 oz pancetta

1 tbsp olive oil
8 mushrooms, sliced
1 shallot, diced
1/4 head radicchio
2 oz arugula

cherry tomato halves (optional)

Make batter:
Put eggs and egg whites in a mixing bowl and beat. Add sugar and salt & pepper to season. Add yeast to warm cream and proof. After yeast has proofed, add cream and yeast to the egg mixture and mix well. Add the flour and mix. Add the oil and mix. Cover bowl with plastic wrap and set aside for at least an hour or even overnight.

Prepare artichokes:
Remove outer leaves and cut off top third. Cut in half and drop into lemon water. (2 cups water and juice of one lemon) Dice pancetta and fry in saute pan. Add artichokes and juice of half a lemon and cook until tender and lightly browned. Remove to a bowl.

Prepare vegetables:
Add 1 tbsp olive oil to the saute pan. Add the sliced mushrooms, shallot, arugula, and radicchio. Season with salt and pepper. Saute until wilted down. Remove from pan and chop.

Grease a round pie dish or cake pan. Add half the batter, then half the chopped vegetables, the artichokes, and the remaining vegetables. Top with cherry tomato halves. Bake at 300 for 35 minutes.




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