Best Artichoke And Radicchio Clafoutis Recipes

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GREEN BEAN, ARTICHOKE AND RADICCHIO SALAD



Green Bean, Artichoke and Radicchio Salad image

Snappy cooked green beans make for a gorgeous salad with radicchio and canned artichokes. Beyond the vegetables, all you need for this refreshing zinger of a side dish is a generous glug of olive oil, a heavy hand with salt and pepper, and an electric spritz of lemon. A sprinkle of dried oregano on top lends bottled Italian dressing vibes, but with a homemade taste. This is an excellent addition to Thanksgiving, as it lets you feed two birds with one scone: You get a green bean moment and a salad moment all at once. To prepare this in advance, assemble everything through Step 2, keep it covered in the refrigerator, then on Thanksgiving Day, proceed with the dressing.

Provided by Eric Kim

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

8 ounces green beans
Salt
1 head radicchio
1 (14-ounce) can artichoke hearts
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 lemon, halved
Pinch of dried oregano

Steps:

  • Snap the tough stem ends off the green beans, then cut into 2-inch pieces or in halves. Meanwhile, bring a medium saucepan of water to a boil and season generously with salt. Add the green beans and boil until bright green, 1 to 2 minutes. Drain in a colander, rinse under cold tap water to stop the cooking and set aside.
  • While the beans continue draining, slice the radicchio in half and cut out the core (the hard white part in the bottom-center). Cut each radicchio half into 2-inch pieces, separate the leaves and arrange on a large platter. Scatter the green beans over the radicchio. Drain the artichoke hearts very well, cut each in half lengthwise and arrange cut sides up over the green beans. (If making ahead, you can stop here, cover the platter and refrigerate for up to 24 hours, then proceed with Step 3 the following day.)
  • Drizzle the salad with the olive oil and season generously with salt and pepper. Squeeze 1 lemon half over the salad and sprinkle with the oregano. Taste for seasoning, adding more salt, pepper or lemon as desired. Serve just like this or toss and serve.

BASIC CLAFOUTIS



Basic Clafoutis image

Provided by John Besh

Categories     Milk/Cream     Dairy     Egg     Dessert     Bake     Kid-Friendly     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 4–6

Number Of Ingredients 6

1 cup whole milk
3 eggs
1/2 cup sugar
1 teaspoon vanilla extract
2 tablespoons butter, melted
1/2 cup all-purpose flour

Steps:

  • 1. Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
  • 2. Now add your favorite fruit or flavoring (see below). Bake until the clafoutis is beautifully puffed and golden, 35-40 minutes. Serve immediately.
  • Clafoutis Variations: Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top. Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it's poured into pie plates. Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately. Milk Chocolate and Hazelnut Clafoutis: Melt 1 cup chopped milk chocolate in a large mixing bowl set above a simmering pot of water. Fold in the clafoutis batter until smooth and fully incorporated. Pour into a skillet or pie plate, sprinkle with 1/4 cup coarsely chopped hazelnuts, and bake.

RADICCHIO, FRISéE, AND ARTICHOKE SALAD



Radicchio, Frisée, and Artichoke Salad image

Categories     Salad     Leafy Green     No-Cook     Vegetarian     Lemon     Artichoke     Vegan     Endive     Gourmet

Yield Makes 8 servings

Number Of Ingredients 9

1 lemon, halved
4 large artichokes (3/4 lb each)
1/2 lb frisée (French curly endive), coarse stems discarded and leaves torn into bite-size pieces
3/4 lb radicchio, trimmed, halved lengthwise, and thinly sliced crosswise
5 tablespoons extra-virgin olive oil
1 1/4 teaspoons kosher salt
1/4 teaspoon black pepper
2 to 3 tablespoons white-wine vinegar
Special equipment: a Japanese Benriner * or other adjustable-blade slicer

Steps:

  • Squeeze juice from 1 lemon half into a large bowl of cold water, then drop same half into water.
  • Cut off stem of 1 artichoke and discard. Cut off top inch of artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.
  • Cut remaining leaves flush with top of artichoke bottom with a sharp knife, then pull out purple leaves and scoop out fuzzy choke with a melon-ball cutter. Rub cut surfaces with remaining lemon half. Trim remaining dark green fibrous parts from base and sides of artichoke with sharp knife, then rub cut surfaces with same lemon half and drop artichoke into the acidulated water. Repeat with remaining artichokes.
  • Just before serving, slice artichokes paper-thin crosswise with slicer. Immediately toss with frisée and radicchio in a large bowl. Drizzle with oil and toss. Sprinkle with kosher salt and pepper and toss. Drizzle with vinegar (to taste) and toss again.

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Understanding Artichoke and Radicchio Clafoutis Recipes

Clafoutis recipes have been around for centuries, originating from France as a country-style dessert. However, in recent years, chefs around the world have been using this classic recipe as the base for savory dishes. One such recipe that has become increasingly popular in recent years is the artichoke and radicchio clafoutis recipe.
What is a clafoutis?
A clafoutis is a French dessert that includes a batter made of eggs, milk, flour, and sugar, which is then poured over a layer of fruit, such as cherries. As the clafoutis bakes, the batter becomes custardy, encasing the fruit beautifully.
What is artichoke?
Artichokes are a type of vegetable that is part of the thistle family. They are popular in Mediterranean cuisine and are a good source of fiber, vitamins, and minerals. Artichokes can be eaten raw or cooked, and their unique flavor profile pairs well with a variety of other ingredients.
What is radicchio?
Radicchio is a type of leafy vegetable that is commonly used in Italian cuisine. It has a slightly bitter taste and is often used as a lettuce substitute or as a garnish. Radicchio is a good source of antioxidants, fiber, and vitamins.
What is an artichoke and radicchio clafoutis?
An artichoke and radicchio clafoutis is a savory version of the classic French dessert. In this recipe, instead of cherries or other fruit, the batter is poured over a layer of artichokes and radicchio. The result is a custardy, flavorful dish that can be served as a side or as a main course.
How to make artichoke and radicchio clafoutis?
To make an artichoke and radicchio clafoutis, you will need to first prepare the artichokes and radicchio. This typically involves cleaning and trimming the artichokes and cutting the radicchio into thin strips. Next, you will need to prepare the batter using eggs, milk, flour, and seasonings such as salt, pepper, and herbs. Once the batter is prepared, you can layer the artichokes and radicchio in a baking dish and pour the batter over the vegetables. The dish is then baked in the oven until the batter is set and the top is golden brown. Once the clafoutis is ready, it can be served hot or at room temperature, garnished with herbs or a sprinkle of cheese.
Why is artichoke and radicchio clafoutis popular?
The popularity of the artichoke and radicchio clafoutis recipe may be due to its versatility. It is a savory dish that can be served for brunch, lunch, or dinner, and it is also a great option for entertaining. Additionally, this dish is easy to make and requires minimal preparation time, making it perfect for busy weeknights. Furthermore, the combination of artichokes and radicchio adds a unique flavor and texture profile to the dish. The slightly bitter taste of the radicchio pairs well with the creaminess of the artichokes and custardy batter, creating a dish that is both savory and satisfying. In summary, the artichoke and radicchio clafoutis recipe is a delicious and versatile dish that has become increasingly popular in recent years. This savory take on the classic French dessert is easy to make and can be served for brunch, lunch, or dinner. With its unique flavor profile and custardy texture, the artichoke and radicchio clafoutis is sure to be a crowd-pleaser.
Artichoke and radicchio clafoutis is a classic French savory dish that combines the tastes and flavors of artichokes and radicchio. The dish is easy to make and can be served as a main dish or as a side dish for lunch or dinner. If you are planning to make artichoke and radicchio clafoutis, these valuable tips will help you prepare an amazing and delicious dish.

Tips for Preparing the Artichokes

Preparing fresh artichokes can be time-consuming and challenging, especially if you are not used to handling them. Here are some tips that will help you prepare the artichokes for your clafoutis recipe:
Choose fresh artichokes
When shopping for artichokes, choose the largest and freshest ones possible. The leaves should be tight and not have any discoloration. Smaller artichokes are easier to handle and prepare, but larger ones will give you more meat and flavor.
Clean the artichokes
To clean the artichokes, start by removing the stem and the outer leaves. Cut the top quarter of the artichoke off and scoop out the fuzzy choke. Rinse the artichoke in cold water to remove any residue.
Cut the artichokes
Once the artichokes are cleaned, cut them into quarters or smaller pieces, depending on your preference. Use a sharp knife and be careful not to cut yourself.

Tips for Preparing the Radicchio

Radicchio adds a unique flavor and color to the clafoutis dish. Here are some tips for working with this ingredient:
Choose fresh radicchio
Choose a radicchio that is firm and has a bright color. The leaves should not be wilted or have any spots.
Clean the radicchio
To clean the radicchio, remove any wilted leaves and cut off the root. Cut the radicchio into thin strips or rough chop into larger pieces.
Sauté the radicchio
For a better flavor, sauté the radicchio in a pan with some olive oil until it is slightly caramelized.

Tips for Making the Clafoutis Batter

The clafoutis batter is the base of the dish and should be made correctly for the best results. Here are some tips for making perfect clafoutis batter:
Use the right flour
Clafoutis batter is typically made with all-purpose flour, but you can also use other flours like almond or coconut. Check out the recipe to determine the type of flour to use.
Sift the flour
Sifting the flour will ensure that there are no lumps in the batter.
Use whole milk
Use whole milk instead of skim or low-fat milk. Whole milk will give the batter more flavor and a creamier texture.
Add the eggs one at a time
Add eggs one at a time and mix thoroughly between each egg. Mixing the eggs separately will prevent the batter from becoming lumpy.
Add flavorings
Add various ingredients like cheese, herbs, or spices to the batter for additional flavor.

Tips for Cooking the Clafoutis

Cooking the clafoutis can be tricky if you don't take the right steps. Here are some tips for cooking your dish correctly:
Preheat your oven
Preheat your oven to the temperature specified in the recipe before starting on the batter. If your oven is not preheated, your clafoutis may not cook evenly.
Use the right dish
Use a dish that is oven-safe and has a wide base. A wide pan will encourage the clafoutis to cook evenly.
Cook slowly
Cook the clafoutis slowly to prevent it from drying out. The center should be cooked through, but the edges shouldn't be too dry or burned.
Check for doneness
Check the clafoutis after 30 minutes of cooking. It should be puffed up and slightly golden on the top. If it is not ready, give it a few more minutes.

Tips for Serving the Clafoutis

Finally, these tips will guide you on serving your artichoke and radicchio clafoutis:
Let it cool
Let the clafoutis cool for a few minutes before serving. It will be easier to cut and will not burn your mouth.
Serve with a side salad
Serve the clafoutis with a side salad to balance the flavors and add some fiber to the meal.
Serve as a main or side dish
You can serve the clafoutis as a main dish, along with a side salad or some fresh vegetables. Or, you can serve it as a side dish with your favorite protein.
Add garnishes
For a more elegant presentation, add some fresh herbs, like parsley or chives, or some shaved Parmesan cheese over the top of the dish.

Conclusion

Artichoke and radicchio clafoutis is a delicious French dish that is easy to prepare with the right ingredients and techniques. These tips will help you make a perfect clafoutis that is flavorful, creamy, and rich. Serve it as a main dish or a side dish, and don't forget to add some fresh salad and a glass of wine on the side.

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