Artichoke Cappuccino

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Artichoke Cappuccino


. Difficulty: Easy . Serves: 4 people . Preparation time: 20 minutes


For the fond/broth:
4 big artichokes
500 ml chicken broth
100 ml white wine
100 ml Noilly Prat (vermouth)
100 g shallots, diced
100 g carrots
50g butter
1 garlic clove
250g cherry tomatoes
4 egg yolks (“bio-quality”)
For the foam:
50 g shallots, diced
100 g white wine
100 ml milk
100 g Grana Padano, grated
50 g Crème fraiche / sour cream 
A little garlic (optional)
Fresh truffle to garnish


Remove all the hard green leaves from the artichokes.
Make a broth out of the rest of the leaves and all the ingredients for the fond, apart from the egg yolk.
Gently bring the white wine, the milk and shallots to the boil; cook for a few minutes then sieve. 
Add the Grana Padano and sour cream and whisk to make the foam.
Thinly slice the artichoke bottoms and fry until golden.
Put an egg yolk in each glass then fill with the hot artichoke broth, followed by the foam.
Garnish with a sprinkling of grated Grana Padano, the artichoke chips and, if wanted, with some shaved truffle.
Frank Oehler