Cooking-ez.com

1,000 easy and fully explained recipes, with 12,153 photos and 79 videos

Artichoke hearts forestier

Artichoke hearts forestier

This recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just before serving.

195,0144.1/5

Grade this recipe

Last modified on: October 13th 2010

For 6 people, you will need:

How long does it take?

Fulfillment
PreparationCookingStart to finish
1 hour 2 min.1 hour 9 min.2 hours 11 min.
At what time?
Work this out...

Step by step recipe

Stage 1
20 min.
Artichoke hearts forestier  : Photo of step #1 Poach 6 eggs, and set aside.
Stage 2
20 min.
Artichoke hearts forestier  : Photo of step #2 Prepare 6 artichokes heart.

If you are using fresh artichokes, cook them and remove the leaves (eat these with a vinaigrette) and the choke (the fuzzy bits).

If tinned, drain them.
Stage 3
5 min.
Artichoke hearts forestier  : Photo of step #3 Peel 200 g button or field mushrooms and slice, then put in a bowl and sprinkle with lemon juice.
Stage 4
5 min.
Artichoke hearts forestier  : Photo of step #4 Finely chop 2 shallots.
Stage 5
2 min.
Artichoke hearts forestier  : Photo of step #5 Melt 25 g butter in a pan, add the chopped shallots, salt, pepper and cook for one or two minutes.
Stage 6
10 min.
Artichoke hearts forestier  : Photo of step #6 Add the mushrooms, salt and pepper, and bring to the boil covered.

Uncover and leave to cook over medium heat until all the liquid has evaporated (about 10 minutes).
Stage 7
2 min.
Artichoke hearts forestier  : Photo of step #7 Check seasoning, add the chopped parsley and set aside.
Stage 8
5 min.
Artichoke hearts forestier  : Photo of step #8 Put 125 g small pieces of bacon in a frying pan without fat and fry lightly.

At the last minute add the tablespoon of wine vinegar to the pan.

Set aside.
Stage 9
2 min.
Artichoke hearts forestier  : Photo of step #9 Roughly chop ½ onion.

Melt 25 g butter in a small pan, then add the onion, salt and pepper, and cook for 1 or 2 minutes, without allowing it to colour.
Stage 10
15 min.
Artichoke hearts forestier  : Photo of step #10 Add the 300 ml dry white wine, and reduce by 4/5 over a low heat.
Stage 11
5 min.
Artichoke hearts forestier  : Photo of step #11 Pour the contents of the pan through a fine strainer. Keep just the reduced liquid and return this to the pan.
Stage 12
15 min.
Artichoke hearts forestier  : Photo of step #12 Put the pan back on low heat and reduce until only 1 or 2 tablespoonsful of liquid remain.

Pour in 250 ml liquid cream, salt and pepper, then leave on low heat to thicken. When it reaches the required consistency, remove from the heat and check seasoning.
Stage 13
20 min.
Artichoke hearts forestier  : Photo of step #13 Warm the serving plates.

Reheat the eggs in a bain marie, or in the microwave in 2 tablespoons of salted water, on minimum power for 1 minute 30 seconds.

Reheat the duxelle of mushrooms, bacon, and artichoke hearts.

Place all the serving plates in front of you; from here on you must work as fast as possible.

In the centre of each plate, place an artichoke heart, and put a layer of bacon on it.
Stage 14
5 min.
Artichoke hearts forestier  : Photo of step #14 Add a layer of mushrooms, and place a poached egg on top.

Arrange any left over bacon and mushrooms around the artichoke hearts, then coat generously with sauce.

Finish with a parsley leaf on the top, and serve without delay.

Remarks

This is a good recipe for when you are entertaining, as everything up to and including step 11 (reducing the wine and onion) can be prepared in advance, even the day before, and put together at the last minute when your guests are around the table.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

And to drink?: The same wine as you have used in the recipe (a dry white), but you could also try a red without too much tannin, like a Merlot.

Source

Home made

More recipes?

This recipe use (among others)
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: Pork chops with a duo of brassicas, Beurre blanc sauce, Mussels marinière, Cheese tart, Béarnaise sauce, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Strawberry, kiwi and mascarpone verrines, Quiche Bretonne, Normandy seafood stew, Crème de foie gras, Chocolate sauce, ... All
Button or field mushroomsButton or field mushrooms: You can check-out other recipes which use it, like for example: Icelandic-style fish and vegetable pie, Sausage mushroom and cheese crumble, African style chicken, Blanquette of veal, Lille style chicken, ... All
Small pieces of baconSmall pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Warm haricot bean salad, Spaghetti Carbonara, Fillet of pollack cooked in two stages, Small cheese and bacon rolls , Cocotte eggs with Comté, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-05-26)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page