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Artichoke hearts forestier

Name: Artichoke hearts forestier
Prep time: 50 min
Cook time: 57 min
Total time: 1 h 47 min
Yield: 6 people
Cuisine: French
Ingredients: 6 artichokes heart; 6 poacheds eggs; 120 g mushroom duxelles; 125 g small pieces of bacon; 1 tablespoon vinegar; ½ onion; 20 g butter; 300 ml dry white wine; 250 ml liquid cream; salt; pepper

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.

283 K 4.1/5 (9 reviews)

1 hour 50 min. difficulté

Average

5.40 €

6 people

11 Ingredients

Last modified on: May 10^th 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.

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.

Prepare 6 poacheds eggs, reserve them.

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.

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.

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.

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.

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.

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.

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 %