This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
Everything can be prepared in advance (the day before for example), but the final assembly should be done just before serving.
283 K 4.1/5 (9 reviews)
1 hour 50 min.
Average
5.40 €
6 people
11 IngredientsLast modified on: May 10th 2023
For 6 people, you will need:
- 1
6 artichokes heart - 2
6 poacheds eggs - 3
120 g mushroom duxelles - 4
125 g small pieces of bacon - 5
1 tablespoon vinegar - 6
½ onion - 7
20 g butter - 8
300 ml dry white wine - 9
250 ml liquid cream - 10
salt - 11
pepper - Total weight: 1,190 grams
Times for this recipe
Preparation: 50 min.
Cooking: 60 min.
All in all: 1 hour 50 min.
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.
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.
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.
At the last minute add 1 tablespoon vinegar.
Set aside.
Stage 4 - ⌛ 2 min.
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.
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.
Add the 300 ml dry white wine, and reduce by 4/5 over a low heat.
Stage 6 - ⌛ 5 min.
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.
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 8 - ⌛ 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 9 - ⌛ 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 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 recipe | 80 RDI=30 % | 60 RDI=6 % | 230 RDI=40 % | 2,190 RDI=110 % | 9,160 RDI: 110 % |
| Per 100 g | 6 RDI=2 % | 5 RDI=0 % | 20 RDI=3 % | 180 RDI=9 % | 770 RDI: 9 % |
| Per person | 10 RDI=5 % | 10 RDI=1 % | 40 RDI=6 % | 360 RDI=20 % | 1,530 RDI: 20 % |
How much will it cost?
- For 6 people : 5.40 €
- Per person : 0.90 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Dry white wine
Like these other recipes: Savoury French toast, Saltimbocca, Hollandaise sauce, Sausage mushroom and cheese crumble, Sauce Normande (for fish), ... See them all 70
Liquid cream
Like these other recipes: The total turnip, Filet mignon with asparagus, Sauce Normande (for fish), Creamy risotto with diced vegetables and flax seeds, Cod loin with saffron, ... See them all 171
Small pieces of bacon
Like these other recipes: Eggs en Cocotte à la Française, Green beans with tomatoes, Breton Pie, Truffade, Gratin du Nord, ... See them all 41
Mushroom duxelles
You can get more informations, or check-out other recipes which use it, for example: Mushroom tart, Tenderloin steak with beetroot tops and mushrooms, Eggs "en cocotte" with spinach, Beef Wellington, Bouchées montagnardes, ... See them all 5
Other recipes you may also like
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart. November 16th 2013307 K 15 2 hours 30 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal. December 20th 2018394 K 14 1 day 1 hour 25 min.
Meringues
A very simple recipe but which always impresses. June 10th 2019410 K4.5 4 hours 20 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017435 K3.5 15 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017482 K4.2 2 hours 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
Note: We'll never share your e-mail address 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.