I am following a recipe that calls for "creme d'artichaut". It is used to finish a risotto. I need maybe a tablespoon or two. Is there a source for this in NYC, or in the USA, for that matter. Or is it perhaps something that can be made at home? From what I've gathered, it is simply a puree of artichokes and skim milk. If anyone has any more information on this product, I would appreciate it.
Creme d'artichaut
Started by
mm84321
, Nov 25 2012 05:37 PM
3 replies to this topic
#2
radtek
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Posted 25 November 2012 - 06:45 PM
Is there a French food-centric store in NYC? One that'll have condiments? Knowing me I'd try to make it.
Also I found a recipe for it http://www.recipebri...rtichaut-recipe and a jar can be ordered on Amazon http://www.amazon.co...s/dp/B008GU3C6U.
Also I found a recipe for it http://www.recipebri...rtichaut-recipe and a jar can be ordered on Amazon http://www.amazon.co...s/dp/B008GU3C6U.
#3
Kerry Beal
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Posted 25 November 2012 - 06:46 PM
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www.thechocolatedoctor.ca
Confectionary Course • Confectionary Course Q&A
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#4
mm84321
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Posted 26 November 2012 - 05:12 PM
Thank you for the suggestions. I have come to the conclusion that "créme" of something does not always refer to cream, as in créme liquide. For example, I have encountered "créme d'anchois" and "créme de sardine" (anchovy paste and sardine paste, respectively). I found a very delicious artichoke spread at the market today which I will use, since I assume that is what the recipe is referring to.
