RecipesMagazine

Artichoke Custards with Fava Bean Sauce

Artichoke Custards with Fava Bean Sauce
This recipe makes 6 servings with 349 calories, 10g of protein, and 26g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic clove, kosher salt and pepper, olive oil, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

1
Preheat the oven to 32
Equipment you will use
OvenOven
2
Butter six 4-ounce ramekins and set them in a medium baking dish. Fill a bowl with cold water and squeeze the lemon juice into it. Working with 1 artichoke at a time, snap off the outer leaves and trim off all but 1 inch of the stem.
Ingredients you will need
Lemon JuiceLemon Juice
ArtichokeArtichoke
ButterButter
WaterWater
Equipment you will use
Baking PanBaking Pan
RamekinRamekin
BowlBowl
3
Cut off the remaining leaves at the top of the heart and peel the base and stem. Halve the artichoke and scoop out the furry choke.
Ingredients you will need
ArtichokeArtichoke
BaseBase
4
Add the heart to the lemon water and repeat.
Ingredients you will need
LemonLemon
WaterWater
5
In a saucepan of boiling water, cook the artichokes until tender, 10 minutes; drain and transfer to a food processor.
Ingredients you will need
ArtichokeArtichoke
WaterWater
Equipment you will use
Food ProcessorFood Processor
Sauce PanSauce Pan
6
Add 2 tablespoons of the cream; puree until smooth. Press the puree through a fine-mesh sieve into a bowl.
Ingredients you will need
CreamCream
Equipment you will use
SieveSieve
BowlBowl
7
Whisk in the remaining cream along with the eggs and season with 1/2 teaspoon of salt and a pinch of white pepper.
Ingredients you will need
White PepperWhite Pepper
CreamCream
EggEgg
SaltSalt
Equipment you will use
WhiskWhisk
8
Pour the custard into the ramekins. Fill the dish with enough boiling water to reach halfway up the sides of the ramekins.
Ingredients you will need
CustardCustard
WaterWater
Equipment you will use
RamekinRamekin
9
Bake the custards for 45 minutes, until a knife inserted in the centers comes out clean.
Equipment you will use
OvenOven
KnifeKnife
10
Remove the ramekins from the water.
Ingredients you will need
WaterWater
Equipment you will use
RamekinRamekin
11
Meanwhile, in a small saucepan of boiling water, cook the fava beans for 5 minutes.
Ingredients you will need
Fava BeansFava Beans
WaterWater
Equipment you will use
Sauce PanSauce Pan
12
Drain, reserving 1/4 cup of the water.
Ingredients you will need
WaterWater
13
Transfer the favas and the reserved water to a food processor and puree until smooth.
Ingredients you will need
WaterWater
Equipment you will use
Food ProcessorFood Processor
14
In a skillet, heat the oil.
Ingredients you will need
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
15
Add the garlic, sage and rosemary and cook over moderate heat for 1 minute.
Ingredients you will need
RosemaryRosemary
GarlicGarlic
SageSage
16
Add the tomato and cook, stirring and mashing, for 5 minutes.
Ingredients you will need
TomatoTomato
17
Add the puree and cook until heated through. Season with salt and white pepper.
Ingredients you will need
White PepperWhite Pepper
SaltSalt
18
Run the blade of a thin knife around each custard and invert onto plates. Spoon the sauce around the custards and serve.
Ingredients you will need
CustardCustard
SauceSauce
Equipment you will use
KnifeKnife
DifficultyExpert
Ready In1 h, 30 m.
Servings6
Health Score11
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesSide Dish
Paccheri Pasta with Cauliflower and Spinach
Gingered Orange Carrots
Oatmeal Chocolate Coconut Chewy
Great American Brownie Pie
Individual Peach Upside-Down Cake
Lemon Icebox Pie
Baked Southern Grits
Zucchini Pancakes
Rhubarb-Buttermilk Coffee Cake
BLT Skillet
Related recipes
Gingered Orange Carrots
Baked Southern Grits
Broccoli Cheese Twice-Baked Potatoes
Pizza Chicken Roll-Ups
Magazine
Paccheri Pasta with Cauliflower and Spinach
Gingered Orange Carrots
Oatmeal Chocolate Coconut Chewy
Great American Brownie Pie
Individual Peach Upside-Down Cake
Lemon Icebox Pie
Baked Southern Grits
Zucchini Pancakes
Rhubarb-Buttermilk Coffee Cake
BLT Skillet