Breton style artichoke

These are boiled artichokes accompanied by a white sauce prepared from the cooking liquid and enriched with crème fraîche, butter is added to the sauce just before serving. This recipe is freely inspired by the book "Larousse gastronomy. Vegetables & salad" by Joël ROBUCHON

Done in 40 min.

  • preparation 5 min.
  • cuisson 35 min.


1 sauce pan 1 whisk

Ingredients for 1 part


  • Cook the artichoke in water for 25 min.
  • Use the cooking water to whip up the white sauce, add the crème fraîche, salt and pepper.
  • Serve on a large plate and put the sauce in a small pot.

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