What exactly are artichoke timbales?

Artichoke timbales are fancy French dishes. They mix artichokes, eggs, cream, and spices. Baked in molds, they're smooth and show off artichoke flavor in a fancy way.

Are fresh artichokes necessary for this recipe?

Fresh artichokes taste best, but canned or frozen hearts work too. Fresh ones offer the best flavor. But, frozen or canned can be a good backup.

How difficult is it to make artichoke timbales at home?

Making them needs some skill but is doable for those with some cooking experience. You need to prep the artichokes, mix the custard, and bake gently. With a good recipe, you can make these fancy dishes at home.

Can I make artichoke timbales ahead of time?

Yes, you can make them ahead. They keep in the fridge for 2-3 days. Reheat them gently in a water bath to keep them soft.

Are artichoke timbales vegetarian?

Most artichoke timbales are vegetarian. They use eggs, cream, artichokes, and spices. But, check the cheese to make sure they're vegetarian.

What kitchen tools do I need to make artichoke timbales?

You'll need ramekins, a food processor, a big bowl, whisk, and baking dish. Also, knives for the artichokes and a digital scale for measuring.

How do artichoke timbales compare to Trader Joe's version?

Homemade timbales let you choose flavors and ingredients. Trader Joe's is easy, but making them yourself means fresher taste and control over texture.

What are some good serving suggestions for artichoke timbales?

Serve them with light sauces like lemon beurre blanc or roasted red pepper coulis. They're great as an appetizer, side, or light main with a salad or roasted veggies.

Artichoke Timbales Recipe: 5 Perfect Steps to Amazing French Custards

Name: Artichoke Timbales Recipe: Elegant French Custards Made Easy
Prep time: PT-486932H57M1S
Cook time: PT-486932H57M1S
Total time: PT-486932H57M1S
Yield: 6
Cuisine: French
Ingredients: 6 large fresh artichokes, cleaned and trimmed; 4 large eggs; 1 cup heavy cream; 1/2 cup whole milk; 4 oz soft goat cheese or ricotta; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; 1 tablespoon fresh thyme leaves; 2 tablespoons fresh parsley, chopped; 1 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; Pinch of nutmeg; 2 tablespoons unsalted butter for greasing

Description

Elegant French-inspired savory custards that transform humble artichokes into a culinary masterpiece. These silky-smooth timbales feature rich, nutty artichoke flavor in a delicate, creamy form perfect for sophisticated appetizers or side dishes.

Ingredients

Scale

6 large fresh artichokes, cleaned and trimmed

4 large eggs

1 cup heavy cream

1/2 cup whole milk

4 oz soft goat cheese or ricotta

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 tablespoon fresh thyme leaves

2 tablespoons fresh parsley, chopped

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

Pinch of nutmeg

2 tablespoons unsalted butter for greasing

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Instructions

1. Preheat oven to 350°F (175°C). Grease 6 individual ramekins with butter.

2. Clean artichokes by trimming tough outer leaves and cutting 1 inch from top. Remove stems leaving 1/2 inch attached.

3. Steam artichokes for 25-35 minutes until leaves pull away easily. Cool and remove all leaves and choke, keeping only the tender hearts.

4. Finely chop artichoke hearts in food processor until smooth but not pureed.

5. In large mixing bowl, whisk together eggs, heavy cream, and milk until well combined.

6. Add goat cheese, Parmesan, minced garlic, thyme, parsley, salt, pepper, and nutmeg. Whisk until smooth.

7. Fold in chopped artichoke hearts, ensuring even distribution throughout custard mixture.

8. Strain mixture through fine-mesh sieve to remove any lumps and achieve silky texture.

9. Divide mixture evenly among prepared ramekins, filling each about 3/4 full.

10. Place ramekins in large baking dish and add hot water to reach halfway up sides of ramekins.

11. Cover entire baking dish with aluminum foil and bake for 25-30 minutes.

12. Test doneness by gently shaking ramekins – centers should have slight wobble but not appear liquid.

13. Remove from water bath and let cool for 5 minutes before serving, or refrigerate for later use.

Notes

For best results, choose fresh artichokes that are heavy for their size with tight, squeaky leaves.

Timbales can be made up to 2 days ahead and stored covered in refrigerator.

To reheat, place in 325°F oven in water bath for 10-15 minutes until warmed through.

Serve with lemon beurre blanc sauce, roasted red pepper coulis, or herb aioli for elegant presentation.

Recipe easily doubles for larger gatherings – use 8-10 ramekins for dinner party portions.

Prep Time: PT30M
Cook Time: PT30M
Category: Appetizer
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1
Calories: 185
Sugar: 3g
Sodium: 420mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 4g
Protein: 9g
Cholesterol: 165mg