Artichaud dieppoise!

Yield: 1 servings

Measure Ingredient
½ tablespoon Oil
2 tablespoons Green Onions(Chopped)
1 ounce Crabmeat
1 ounce Cream (Heavy - 32% M.F.)
½ teaspoon Italian Herbs
1 Egg Yolk
2 ounces Butter (Melted)
Cayenne Pepper to taste
1 Artichoke Bottom (cooked)
¼ cup Mushrooms (Sliced)
1 ounce White Wine
1 pinch Salt & White Pepper
3 tablespoons Hollandaise-recipe to follow
½ teaspoon White Wine
⅛ teaspoon Lemon Juice


Heat oil in a fry pan. Add onions, artichoke and mushrooms and saute 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.

Sauce Hollandaise

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.


Place Artichoke bottom in center of plate. Fill with crab mixture.

Spoon hollandaise sauce over top. Brown with broiler in oven, if desired.

Submitted By JIM WELLER On 11-24-95

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