Piccata Crispy Artichokes & Crème Fraîche

These Piccata Crispy Artichokes & Crème Fraîche are crunchy and super addicting with a tender middle and crispy outside. They’re served with a piccata sauce over Crème Fraîche.

This recipe is a little ode to spring artichokes: Crispy artichoke hearts, creme fraiche and a buttery dill sauce. Growing up, my mom always used to make artichokes and they seemed so intimidating, but they really quite simple to make and delish in the Spring time. I just used the hearts for this recipe, but the meat on the leaves is delicious to dip in melted butter or lemon. The artichokes are so flavorful, cooked in butter, white wine, lemon juice, dill, and capers.

Once you have prepped the veggies and cooked them, you’ll add a layer of creme fraiche to a plate and add the artichokes on top. Make sure to top with more dill and capers for a little extra flavor! It’s salty and flavorful and might be my new obsession. This dish is so good and can be an appetizer or a side to a dinner.

If you loved this recipe, check out some other veggie dishes here.

• Vegetables

Crispy Artichoke Piccata & Creme Fraiche

These Piccata Crispy Artichokes & Crème Fraîche are crunchy and super addicting with a tender middle and crispy outside. They're served with a piccata sauce over Crème Fraîche.

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Ingredients

• ▢ 2 artichokes
• ▢ 4 tbsp butter
• ▢ Juice from 1/2 a lemon (and more for topping)
• ▢ Splash of white wine
• ▢ 2 tsp capers
• ▢ Lots of fresh dill
• ▢ creme fraiche
• ▢ Sea salt and pepper

Instructions 

• Use kitchen scissors to snip the tops off the tough leaves and use a peeler to shave the green part of the stems. Slice the end of the stem and the top of the choke. Steam for about 25 min or until tender. Test tenderness by pulling a leaf off and if it comes off easily, they’re ready. Remove from pot and remove the leaves (set aside for dipping into sauce later). Remove the hairy part around the heart (again Justine Snacks has a great tutorial if you want a video of the exact step by step).
• Once you have the hearts, Slice them into quarters.
• Add butter to a pan and let it get hot. Add hearts and cook on high heat until browned, about 3-5 min per side.
• Add in splash of white wine and let it cook away. Add in lemon juice, capers, dill, salt and pepper. Cook for another 1-2 min and turn of heat.
• Add creme fraiche to a plate and then add the artichokes. Top with more dill, salt, pepper and lemon juice as needed. Enjoy!

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