Artichaud Dieppoise Recipe

Name: Artichaud Dieppoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon vegetable oil; 2 tablespoons scallions, spring or green onions (chopped); 1 ounce crab meat; 1 ounce heavy whipping cream (32% m.f.); 1/2 teaspoon italian herbs; 1 each artichokes bottom (cooked); 1/4 cup mushrooms (sliced); 1 ounce white wine; 1 pinch salt and black pepper; 3 tablespoons hollandaise sauce; 1 each egg yolks; 2 ounces butter (melted); 1 x cayenne pepper to taste; 1/2 teaspoon white wine; ⅛ teaspoon lemon juice

Servings: persons

1/2 tablespoon vegetable oil
2 tablespoons scallions, spring or green onions (chopped)
1 ounce crab meat
1 ounce heavy whipping cream (32% m.f.)
1/2 teaspoon italian herbs
1 each artichokes bottom (cooked)
1/4 cup mushrooms (sliced)
1 ounce white wine
1 pinch salt and black pepper
3 tablespoons hollandaise sauce
1 each egg yolks
2 ounces butter (melted)
1 x cayenne pepper to taste
1/2 teaspoon white wine
⅛ teaspoon lemon juice

1
Heat oil in a fry pan.
2
Add onions, artichoke and mushrooms and saute until softened.
3
Add crab, wine and herbs, cook over medium heat until wine has reduced by 2/3.
4
Add cream and cook until sauce thickens to sauce consistency.
5
Season with salt and white pepper.
6
Hollandaise Sauce: Place egg yolk in a stainless steel bowl, add wine.
7
Place bowl over pot of water, rolling at a gentle simmer.
8
Whisk mixture constantly until it starts to thicken.
9
Remove bowl from heat, and SLOWLY whisk in melted butter.
10
Finish with lemon juice.
11
Assembly: Place Artichoke bottom in center of plate.
12
Fill with crab mixture.
13
Spoon hollandaise sauce over top.
14
Brown with broiler in oven, if desired.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 tablespoon vegetable oil, 2 tablespoons scallions, spring or green onions (chopped), 1 ounce crab meat, 1 ounce heavy whipping cream (32% m.f.), and more.

Yes, Artichaud Dieppoise falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Artichaud Dieppoise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions