712 Crème d’Artichauts à la Noisette

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Blanch 8 medium-sized artichoke bottoms; slice 6 and leave 2 whole. Stew all of them together with 50 g (2 oz) butter taking care not to colour.

Place the 2 whole ones aside for the garnish and add the rest to 1 litre ( pt or U.S. cups) fairly thin Sauce Béchamel together with 4 nice roasted and crushed hazelnuts. Allow to cook gently for 10 minutes and pass through a fine strainer. Adjust the consistency with dl (9 fl oz or 1⅛ U.S. cups) White Bouillon; pass through a fine strainer and reheat.

Finish at the last moment with 4 dl (14 fl oz or U.S. cups) cream.


The reserved artichokes cut into small dice.