Spring Dutch Baby

By Chef Ella Freyinger

March 12, 2021

In this Recipe

Heritage Extra Virgin Olive Oil

Ingredients

FOR THE DUTCH BABY-

Large eggs3

Whole milk¾ cup

Butter5 tbsp, melted and divided

All purpose flour½ cup

Cornstarch2 tbsp

Kosher salt½ tsp

FOR THE ROASTED ARTICHOKES-

Baby artichokes6

FOR ASSEMBLY-

Fresh shelled fava beans¼ cup, blanched

English peas¼ cup

Parmesan1 oz, shaved

Mint12, leaves

Lemon1, juiced

Olive oilto taste

Freshly ground black pepperto taste

Steps

FOR THE ARTICHOKES
Preheat oven to 400° F. Fill a large bowl halfway with water and add the juice of 1 lemon. Trim the stems to ½” inch on each artichoke. Peel back and remove petals until only the top third of the remaining petals are green. Cut off the deeper green tips. Thinly slice each artichoke and place into the lemon water.
Line a baking sheet with parchment. Drain and dry the artichokes. Place the artichokes onto the parchment, drizzle with olive oil and season with salt. Bake in the oven until golden and crispy, about 20-25 minutes.
FOR THE DUTCH BABY
Place eggs into a blender and blend on high for 2 minutes, or until very frothy. With the blender on a medium-high speed, slowly steam in the milk and butter. Add the remaining ingredients and blend until just combined. Place in the fridge overnight.
Preheat oven to 450° F. Place a medium cast iron skillet into the oven for 30 minutes while you prepare the other ingredients.
When ready, remove the skillet from the oven and add the remaining 3 tbsp butter, swirling to coat the pan. Quickly add the batter and place back into the oven. Bake for 20-25 minutes or until the Dutch baby is golden brow
TO ASSEMBLE
Add the fava beans, English peas, mint and parmesan to a bowl. Drizzle with olive oil, add the lemon juice and season with salt and pepper. Add the roasted artichokes and gently toss to coat.
Fill the Dutch baby with the fava bean mixture and serve immediately.
Enjoy!