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.
268 K 4.1/5 (9 reviews)
1 hour 50 min.
Average
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 g dry white wine - 9
250 g liquid cream - 10
salt - 11
pepper - Total weight: 1,190 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 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 g 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 g 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 g 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 €
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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: Fillets of sole Dieppoise, Rosemary steamed fish, Melting Epoisses on toast , Turban of sole with langoustines, Curried prawn risotto, ... See them all 68
Liquid cream
Like these other recipes: Cream of cauliflower soup with smoked haddock , Curried mussels with cabbage, Lemon creams, Normandy seafood stew, Flaked almond tart, ... See them all 167
Small pieces of bacon
Like these other recipes: Gratin du Nord, Quiche Lorraine, Beef braised in reduced red wine, Cocotte eggs with Comté, Warm haricot bean salad, ... See them all 41
Mushroom duxelles
You can get more informations, or check-out other recipes which use it, for example: Beef Wellington, Tenderloin steak with beetroot tops and mushrooms, Bouchées montagnardes, Eggs "en cocotte" with spinach, Mushroom tart, ... See them all 5
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