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1
In a medium bowl, whisk together the eggs, egg whites and sugar; set aside.
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2
Gently heat the heavy cream in a saucepan until barely simmering.
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3
Remove from heat and add the yeast, stirring until smooth.
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4
Stir the cream into the egg mixture and whisk in the flour, followed by 2 tablespoons olive oil.
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5
Cover the batter with plastic wrap and refrigerate for 1 hour.
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6
Combine the juice of 1 lemon and 2 cups water in a large bowl.
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7
Trim the artichoke stems, snap off the outer leaves until the remaining leaves are half yellow and half green.
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8
Cut off the remaining green parts and drop into the lemon water.
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9
Warm 1 tablespoon of olive oil in a medium skillet over high heat.
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10
When the pan is hot but not smoking, add the pancetta and cook, stirring frequently, for 1 minute.
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11
Drain the artichokes and add them to the pan along with the juice of 1/2 a lemon.
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12
Reduce the heat to medium and season with salt and pepper.
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13
Cover and cook, stirring occasionally, until the artichokes are tender, 10 to 12 minutes.
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14
Transfer to a plate.
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15
Add 1 tablespoon olive oil to the pan.
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16
Add the mushrooms and shallot and season with salt and pepper.
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17
Cook for 3 minutes, tossing frequently.
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18
Add the arugula and 1/4 of the radicchio, season with salt and pepper, and cook, while tossing constantly, until the arugula and radicchio have wilted, about 2 minutes.
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19
Transfer the vegetables to a paper towel-lined plate.
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20
When cool, coarsely chop the mushroom mixture.
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21
Meanwhile, center a rack in the oven and preheat to 300 degrees F.
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22
Put a 8-inch round cake pan on a baking sheet.
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23
Spray the pan with nonstick cooking spray.
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24
Stir the mushroom mixture into the clafoutis batter and season with salt and pepper.
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25
Pour half of the batter into the prepared pan and sprinkle the artichoke-pancetta mixture on top.
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26
Cover with the remaining batter (the pan should be about 3/4 full).
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27
Bake until a knife inserted in the middle comes out clean, 35 to 40 minutes.
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28
Whisk together the remaining lemon juice and remaining 3 tablespoons olive oil.
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29
Toss the remaining radicchio with the lemon vinaigrette and season, to taste, with salt and pepper.
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30
To serve, unmold the clafoutis, reinvert right side up, cut into 6 wedges and serve hot, with the radicchio salad.
