deviled artichokes

photo by Jennifer Johnson 

This twist on traditional deviled eggs takes the filling out of the eggs and puts it into artichoke hearts. The recipe is a bit time-consuming but the uniqueness of the recipe is well worth the effort.

8 artichokes
8 large eggs
2 scallions (or 1 small shallot), chopped
8 ounces crème fraîche
1/2 cup mayonnaise
1/4 cup fresh dill, plus extra for garnish
1/4 cup fresh flat-leaf Italian parsley, plus extra for garnish
Kosher salt, to taste
Freshly ground black pepper, to taste

  1. Place a steamer basket in a heavy-bottomed stockpot. Fill pot with enough water to cover basket. Cover and bring to a gentle boil.
  2. Meanwhile prepare artichokes. Using a sharp knife, remove stem of each artichoke, and trim off top 1 inch of leaves. Using kitchen scissors, trim tip off each leaf, removing sharp point. Wash artichokes well in cool water.
  3. Place artichokes into steamer basket, bottom side down, and cover pot. Cook until leaves of artichokes easily pull away using a pair of tongs, 45 minutes to 1 hour.  Remove from heat and allow to cool for 10 minutes.
  4. Place eggs in a saucepan and fill with enough cold water to cover by about 1 inch. Bring eggs to a gentle rolling boil; remove from heat. Cover and let stand for 10 minutes. Drain and rinse with cold water. Allow to cool for 5 minutes, then peel off shells. Place whites in a bowl (see cook’s note); place yolks in bowl of a food processor.
  5. To food processor, add scallions (or shallot), crème fraîche, mayonnaise, dill, and parsley. Season with salt and pepper. Pulse until completely smooth, scraping down sides of bowl as needed. Transfer to a bowl and set aside.
  6. Remove and reserve leaves from each artichoke, until you reach heart. Using a spoon, carefully remove and discard furry choke from hearts. Trim bottom of each heart (if necessary) so they sit flat on a plate.
  7. Assemble deviled artichoke by spooning a dollop of filling into each heart. Garnish with a bit of fresh minced dill and parsley. Serve remaining filling alongside leaves for dipping.

Makes 8.

cook’s note: The reserved egg whites may be chopped and combined with any leftover filling for an excellent base for egg salad.

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