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.
225,9354.1/5 for 9 ratings
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Last modified on: December 30th 2019

For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationCookingStart 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 a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 20 min.
Artichoke hearts forestier  : Photo of step #1

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

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 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 valueProteins CarbohydratesFats
2,479 Kcal or 10,379 Kj66 gr51 gr224 gr
124 %25 %5 %34 %
Per 100 g
Energetic valueProteins CarbohydratesFats
162 Kcal or 678 Kj4 gr3 gr15 gr
8 %2 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
413 Kcal or 1,729 Kj11 gr9 gr37 gr
21 %4 %1 %6 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

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Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (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, Summer Salmon Blanquette, Salmon with sorrel, Potatoes with prawns, Scallops with cabbage julienne, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Fresh mint ice-cream, Chocolate sauce, Sausage mushroom and cheese crumble, Baked eggs with chicken and spinach, Pan-fried scallops and chanterelles with Noilly Prat sauce, ... All
Button or field mushroomsButton or field mushrooms: You can check-out other recipes which use it, like for example: Blanquette of veal, African style chicken, Koulibiak in pie dish, Radish and mushroom salad, Sausage mushroom and cheese crumble, ... All
Small pieces of baconSmall pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: How to cook bacon and remove excess fat, Chicken pie, Truffade, Quiche Lorraine, Dipping bread with cheese, ... All

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