Artichoke mousse with broad beans and radish tuile

This starter is particularly dear to me because it perfectly embodies the spirit of spring on a plate. I created this recipe during a cooking workshop where I wanted to demonstrate how to elevate simple vegetables using more elaborate techniques.

The artichoke mousse offers a velvety texture and delicate flavor, while the fresh broad beans contribute their characteristic herbaceous taste. The real stroke of genius lies in the radish crisps which, once dehydrated in the oven, develop an astonishing concentration of flavors.

This recipe requires a bit of technique, but the result is well worth the effort. You can prepare the mousse a few hours in advance and assemble the plates at the last minute.

Feel free to adjust the proportions to your taste: more broad beans for legume lovers, or pink radishes for an even more colourful presentation.

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Artichoke mousse with broad beans and radish tuile

Recipe by Nathalie Laplace

0.0 out of 0 votes

Type of dish: entranceKitchen: FrenchDifficulty: difficult

Portions

4

portions

Preparation time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A refined spring starter that combines the sweetness of artichoke with the freshness of broad beans. The radish crisps add an irresistible crunch and a peppery note that awakens the taste buds.

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Ingredients

• 4 artichoke hearts (fresh or frozen)

• 200g beans of fresh shelled broad

• 8 pink radishes with their leaves

• 100 ml of full liquid cream

• 2 egg whites

• 1 lemon (juice)

• 2 tablespoons of extra virgin olive oil

• 1 pinch of fleur de sel

• Ground white pepper

• A few sprigs of fresh chervil

Preparation steps

• Preheat the oven to 160°C. Cook the artichoke bottoms for 8 minutes in boiling salted water with lemon juice.
• Meanwhile, blanch the beans for 2 minutes in boiling water, refresh them and remove their skins.
• Wash and thinly slice the radishes using a mandoline. Arrange the slices on a baking sheet lined with parchment paper, brush with olive oil and bake for 8 minutes.
• Blend the drained artichokes with the cream until smooth. Pass through a fine sieve, season with salt and pepper.
• Whisk the egg whites until stiff peaks form. Gently fold them into the artichoke puree using a spatula.
• Roughly crush half of the beans with a fork and a drizzle of olive oil.
• Arrange in small glasses: artichoke mousse, crushed and whole broad beans, radish tuiles.
• Garnish with chopped chervil and radish sprouts. Serve immediately.

📝 Notes

Save the artichoke cooking water to make vegetable stock. Radish leaves can be used in salads or sautéed.

💡 Chef's Tips

The mousse should be airy but hold its shape. If it's too runny, add a little gelatin. The radish tuiles should be golden but not burnt.

🔄 Variations

• Vegan version: replace the cream with coconut milk and the egg whites with whipped aquafaba
• For a more indulgent version: add a few parmesan shavings to the crisps before baking

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.