Recipes from Brittany, France: Artichokes Breton

Recipes from Brittany, France

Artichokes Breton

Country: Brittany, France
Course: Sides
Makes: 4 servings


  • 4 large globe artichokes
  • 4 1/4 oz cream
  • 1/3 cup butter
  • 1/2 cup flour
  • 1/2 cup lemon juice or water reserved from cooking the artichokes*
  • Salt and pepper to taste
Recipe note: The translation of this French-language recipe was a little unclear, and seemed to be calling for 1 1/3 cups of lemon juice. I thought the result was too lemony, so I've cut it down to 1/2 cup. You could also exclude the lemon and just thin the sauce with some of the water reserved from cooking the artichokes.


  1. Cut the bottoms off of the artichokes and rub with lemon juice. Boil in a pot of salted water until tender, about 40 minutes.
  2. When the artichokes are done, take them out and drain them and keep warm.
  3. Make a roux with the flour and butter. Gradually add the lemon juice or water, then the cream. Pour the sauce into a gravy boat and serve on the side.