Serves 6
• 2 cups sliced cooked artichoke hearts (about 1 lb.)
• 1½ cups sliced hearts of palm (about 14 oz.)
• 5 Tbs. butter, and more for the pan
• 2 Tbs. lemon juice
• 2½ tsp. sugar
• 1 egg, beaten
• salt to taste
• 12 crêpes
• Hollandaise Sauce
1. If you are using canned artichoke hearts, be sure to rinse them in several changes of cool water after draining off the brine, and do the same for the hearts of palm. Cut the artichokes in half, scoop out the chokes, and slice them thinly. Slice the hearts of palm about ¼ inch thick, cutting them in half lengthwise first if they are very thick.
2. Melt the butter in a large skillet and heat the vegetables in it, stirring constantly, for about 10 minutes. Add the lemon juice and sugar, and some salt if it is needed, and stir again.
3. Remove the vegetables from the heat and quickly stir in the beaten egg. The heat of the vegetables will cook it slightly. Continue stirring for a minute or two.
4. Divide the mixture among the crêpes, putting about 2 rounded tablespoonfuls down the center of each one. Roll the crêpes up over the filling and sauté them in butter briefly on both sides before serving—just long enough so that they are hot through and lightly browned. Serve them with warm Hollandaise Sauce and a fresh fruit salad.
