• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

mm84321

Creme d'artichaut

4 posts in this topic

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.

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.