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.
281 K 4.1/5 (9 reviews)
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Last modified on: May 10th 2023
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For 6 people, you will need:

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Times for this recipe
Preparation: 50 min.
Cooking: 60 min.
All in all: 1 hour 50 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 20 min.
Artichoke hearts forestier  : Stage 1

Stage 2 - 20 min.
Artichoke hearts forestier  : Stage 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  : Stage 3
Put 125 g small pieces of bacon in a frying pan without fat and fry lightly.

At the last minute add 1 tablespoon vinegar.

Set aside.

Stage 4 - 2 min.
Artichoke hearts forestier  : Stage 4
Roughly chop ½ onion.

Melt 20 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 5 - 15 min.
Artichoke hearts forestier  : Stage 5
Add the 300 ml dry white wine, and reduce by 4/5 over a low heat.

Stage 6 - 5 min.
Artichoke hearts forestier  : Stage 6
Pour the contents of the pan through a fine strainer. Keep just the reduced liquid and return this to the pan.

Stage 7 - 15 min.
Artichoke hearts forestier  : Stage 7
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 8 - 20 min.
Artichoke hearts forestier  : Stage 8
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 9 - 5 min.
Artichoke hearts forestier  : Stage 9
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 stage 6 (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.
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.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe80 RDI=30 %60 RDI=6 %230 RDI=40 %2,190 RDI=110 %9,160 RDI: 110 %
Per 100 g6 RDI=2 %5 RDI=0 %20 RDI=3 %180 RDI=9 %770 RDI: 9 %
Per person10 RDI=5 %10 RDI=1 %40 RDI=6 %360 RDI=20 %1,530 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: egg, Sulfites, milk
How much will it cost?
  • For 6 people : 5.40 €
  • Per person : 0.90 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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