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 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
- Place a steamer basket in a heavy-bottomed stockpot. Fill pot with enough water to cover basket. Cover and bring to a gentle boil.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
cook’s note: The reserved egg whites may be chopped and combined with any leftover filling for an excellent base for egg salad.