Truffles, Morels, and Artichokes Fricassee

Truffes, Morilles, et Artichauts en Fricassée

Preparation info

  • Makes


    Luxurious First-Course Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

To make this modest little vegetable stew you’ll need fresh morels that aren’t too small. They should be large enough—at least ¾ inch [2 cm] across at the widest part, just above the stem—so that you can stuff them with foie gras. If you decide not to use the foie gras, the size of the morels isn’t important.


  • 4 large artichokes
  • juice of 1 lemon
  • 2 tablespoons


Turn the artichokes as described and cook them in enough water to abundantly cover, with half the lemon juice and half the olive oil, in a nonaluminum pot until they are easily penetrated with a knife but still offer a little resistance, about 20 minutes. Drain in a colander and let cool for 10 minutes. Scoop the choke out of each artichoke with a spoon and di