Artichauts camus sauce bretonne (Camus artichokes with Breton sauce)

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Artichauts camus sauce bretonne (Camus artichokes with Breton sauce)

Artichauts camus sauce bretonne (Camus artichokes with Breton sauce) is a traditional French recipe (from Brittany) for classic starter of boiled artichokes served with a caper, gherkin, herb and mustard sauce in a cream and cider base (Breton sauce). The full recipe is presented here and I hope you enjoy this classic French version of: Camus artichokes with Breton sauce (Artichauts camus sauce bretonne).

prep time

10 minutes

cook time

35 minutes

Total Time:

45 minutes

Serves:

Rating:

Tags : Sauce Recipes Vegetarian Recipes Herb Recipes French Recipes Breton Recipes

Camus Artichokes are the Breton variety of artichokes and are prepared every late summer when they come into season. There are many ways of preparing them, but this is one of the traditional classics, served accompanied by a sauce of capers, gherkins and fines herbes.

Ingredients:

4 large Breton artichokes, Camus variety
1 teaspoon of capers
1 pickled gherkin
1 tablespoon of herbs: chives, parsley, chervil, etc.
1 teaspoon of mustard
1 tablespoon of double cream (optional)
50ml of oil
1 tablespoon of cider vinegar
Salt and freshly-ground black pepper, to taste

Method:

To prepare the artichoke, snap off the stem. Note that it’s important to manually break the stem rather than cutting it to remove the long filaments from the base of the artichoke. You can then trim the base with a knife for better presentation. Peel off the outer leaves if damaged.

Fill a pan with salted water then wedge the artichokes in there so they stay submerged. Place over medium-high heat and bring to a boil. Cook for about 30 minutes, or until the artichokes are tender.

To check the artichokes for done-ness, insert the tip of a knife into the heart: it should sink in and come out without any resistance. The leaves easily move away from the center and can be torn off effortlessly.

Invert the artichokes and drain in a colander with the opening facing down.

Now prepare the accompanying sauce. Finely chop the capers, gherkin and fines herbs. Transfer to a small bowl and mix in the mustard and vinegar. Take a whisk, and beating constantly, slowly pour in the oil to emulsify. Add the cream, beat lightly to combine and serve.

If you want to eat the artichokes warm you can leave them in the cooking water until ready to serve. Accompany with the dipping sauce. To consume, tear off a leaf, dip in the sauce and eat the base.