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.
241K 9 4.1
Last modified on: December 30th 2019
Keywords for this recipe:ArtichokeHeartPoached eggMushroomsBaconFor 6 people, you will need:
- 1
6 artichokes heart - 2
6 eggs - 3
50 ml white (spirit) vinegar - 4
200 g button or field mushrooms - 5
25 g butter - 6
2 shallots - 7
1 lemon - 8
1 bunch parsley - 9 25 g butter
- 10
125 g small pieces of bacon - 11
1 tablespoon vinegar - 12
½ onion - 13
300 ml dry white wine - 14
250 ml liquid cream - 15
salt - 16
pepper - Total weight: 1,527 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 2 min. | 1 hour 9 min. | 2 hours 11 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 2 - 20 min.
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.
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.
Peel 200 g button or field mushrooms and slice, then put in a bowl and sprinkle with lemon juice.
Stage 4 - 5 min.
Stage 5 - 2 min.
Melt 25 g butter in a pan, add the chopped shallots, salt, pepper and cook for one or two minutes.
Stage 6 - 10 min.
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).
Uncover and leave to cook over medium heat until all the liquid has evaporated (about 10 minutes).
Stage 7 - 2 min.
Check seasoning, add the chopped parsley and set aside.
Stage 8 - 5 min.
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.
At the last minute add the tablespoon of wine vinegar to the pan.
Set aside.
Stage 9 - 2 min.
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.
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.
Add the 300 ml dry white wine, and reduce by 4/5 over a low heat.
Stage 11 - 5 min.
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.
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.
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.
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.
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.
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.
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 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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,479 Kcal or 10,379 Kj | 66 gr | 51 gr | 224 gr |
| 124 % | 25 % | 5 % | 34 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 162 Kcal or 678 Kj | 4 gr | 3 gr | 15 gr |
| 8 % | 2 % | <1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 413 Kcal or 1,729 Kj | 11 gr | 9 gr | 37 gr |
| 21 % | 4 % | 1 % | 6 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
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