Artifrais français

Artifrais with vinaigrette dressing

To enjoy all its flavours, remove the Artifrais from the fridge at least 15 minutes before eating it. Use a variety of sauces:

  • classic vinaigrette sauce or with whole grain mustard
  • try hopped and crushed salted anchovies in your vinaigrette, it's delicious. For a stronger taste, use anchoïade (anchovy paste): a shallot, a garlic clove, 10 anchovy fillets, a few sprigs of parsley, a pinch of paprika, half a lemon, a tablespoon of cider vinegar, 5 tablespoons of olive oil.
  • for a lighter sauce, mix yoghourt with shallot and fresh herbs. Vary the pleasures: lemon, curry, etc…
Artifrais with vinaigrette dressing

Artichokes are often eaten with vinaigrette.
Children love it, a meal eaten with the fingers
becomes a game.

recettes d’artichaut froid ou chaud

Artifrais enables all experiments

It is a great way to present all types of preparations, from the most simple to the more sophisticated. It is a beautiful way to present delicious starters. Try shellfish (clams, mussels, etc) simply cooked in salt water, and served in an Artifrais, which will soak up the sauce.

A photo of an Artifrais stuffed with tzatziki and smoked salmon. The delicious smooth taste of an artichoke beautifully complements the marine salted flavours of salmon and the crunch of cucumber…

Stuffed, baked and served hot
Artifrais is delicious

Artifrais can of course be eaten hot, simply heat it for a few minutes in the oven. A small hard goat cheese, a few sprigs of thyme and bacon cubes will bring out all its flavours.

Artifrais can of course be eaten hot
Artifrais is delicious

Pascal Roué recommends:
Artifrais with a poached egg

For 4 people, you need: 4 Artifrais, 4 eggs, 30 g butter, 30 g flour, 35 cl milk, 100 g grated gruyère cheese.

  • Pre-heat your oven to 210°C (th.7)
  • Prepare a Béchamel sauce: melt the butter, add the flour and mix well. On a gentle heat, add the milk gradually and continue to stir until the sauce thickens. Season.
  • Divide the Béchamel sauce in the Artifrais and sprinkle the grated cheese over them. Bake the artichokes in the oven for ten minutes until the cheese turns golden.
  • In a pan of boiling water, gently poach the eggs one by one for one to two minutes and remove them using a skimming ladle. Place them on the Artifrais. Serve hot.