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.
281 K 4.1/5 (9 reviews)
1 hour 50 min.
Average
3 people
11 IngredientsLast modified on: May 10th 2023
For 3 people, you will need:
- 1
3 artichokes heart - 2
3 poacheds eggs - 3
60 g mushroom duxelles - 4
65 g small pieces of bacon - 5
½ tablespoon vinegar - 6
¼ onion - 7
10 g butter - 8
150 ml dry white wine - 9
125 ml liquid cream - 10
salt - 11
pepper - Total weight: 600 grams
Change measures:
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 3 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 65 g small pieces of bacon in a frying pan without fat and fry lightly.
At the last minute add ½ tablespoon vinegar.
Set aside.
At the last minute add ½ tablespoon vinegar.
Set aside.
Stage 4 - 2 min.
Roughly chop ¼ onion.
Melt 10 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 10 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 150 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 125 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 125 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 | 40 RDI=20 % | 30 RDI=3 % | 120 RDI=20 % | 1,110 RDI=60 % | 4,640 RDI: 60 % |
| Per 100 g | 6 RDI=2 % | 5 RDI=0 % | 20 RDI=3 % | 190 RDI=9 % | 780 RDI: 9 % |
| Per person | 10 RDI=5 % | 10 RDI=1 % | 40 RDI=6 % | 370 RDI=20 % | 1,550 RDI: 20 % |
How much will it cost?
- For 3 people : 2.75 €
- Per person : 0.95 €
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: Rosemary steamed fish, Chicken breasts with tarragon, Blanquette of veal, Quiche Bretonne, Curried prawn risotto, ... See them all 69
Liquid cream
Like these other recipes: Sliced veal with leeks and mushrooms, Quiche filling mixture, Chicken Brussels pie, Household cake (Gâteau de ménage), Apricot blancmange, ... See them all 170
Small pieces of bacon
Like these other recipes: Rabbit civet, Special Cheese and Walnut Sticks, Aperitif rolls, Warm haricot bean salad, Oven omelette, ... See them all 41
Mushroom duxelles
You can get more informations, or check-out other recipes which use it, for example: Bouchées montagnardes, Beef Wellington, Tenderloin steak with beetroot tops and mushrooms, Mushroom tart, Eggs "en cocotte" with spinach, ... See them all 5
Other recipes you may also like
Eggs meurette
Eggs meurette or "œufs à la bourguignonne" is a great classic of French cooking, and of Burgundy in particular. It consists of poached eggs on a bed of fondue onions and bacon, served on a slice of fried bread. This is topped with a tasty reduced red wine sauce. March 29th 2020212 K 14.1 1 hour 15 min.
Norman flambéed apples
Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard. December 30th 201972 K1 40 min.
Cauliflower and chickpea salad
Chickpeas go well with cauliflower, so here is a salad that makes the most of this with sliced radishes for extra crunch. February 14th 202136 K 20 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.68 M 74.3 4 hours 40 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream. July 27th 2013514 K5 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
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.