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Artichoke and Radicchio Clafoutis Recipe

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Artichoke and Radicchio Clafoutis
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Ingredients
16
Count
Nutrition
526
Calories
Total time
150
Minutes
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Ingredients:

Directions:

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

Per ServingPer 100 g
Amount Per 1 Serving
Calories 525.68 Kcal (2201 kJ)
Calories from fat 232.33 Kcal
% Daily Value*
Total Fat 25.81g 40%
Cholesterol 83.26mg 28%
Sodium 667.87mg 28%
Potassium 2083.76mg 44%
Total Carbs 62.84g 21%
Sugars 9.9g 40%
Dietary Fiber 23.89g 96%
Protein 21.96g 44%
Vitamin C 70mg 117%
Iron 6mg 34%
Calcium 264.4mg 26%
Amount Per 100 g
Calories 73.23 Kcal (307 kJ)
Calories from fat 32.36 Kcal
% Daily Value*
Total Fat 3.6g 40%
Cholesterol 11.6mg 28%
Sodium 93.03mg 28%
Potassium 290.26mg 44%
Total Carbs 8.75g 21%
Sugars 1.38g 40%
Dietary Fiber 3.33g 96%
Protein 3.06g 44%
Vitamin C 9.7mg 117%
Iron 0.8mg 34%
Calcium 36.8mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.9
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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