Recipe: Artichoke Heart with Périgord Heart

Name: Fond d'artichaut coeur du Périgord
Prep time: 90 min
Cook time: 30 min
Total time: 120 min
Yield: 4 portions
Ingredients: 4 beaux artichauts bretons; 400 g de champignons de paris bien nettoyés; 200 g de bloc de foie gras cuit(100 +100) ou 100 g de bloc et 4 tranches de 30 g de foie gras frais poêlé; 30 cl de crème liquide 30%; 1 jus de citron; 5 cl de jus de truffe (mélano); 5 cl de bon Porto; 1 belle noix de beurre 1/2 sel; 4 belles lames de truffes noires mélanos(si possible); 2 cuillers s a soupe de fécule de pomme de terre; 2 jaunes d'oeufs; Le blanc: 5 cl de vinaigre mélangé a 1 cuiller a soupe de farine; gros sel sel fin et poivre du moulin

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (2 reviews) Other dishes

Prep 90 min

Cook 30 min

Total 2h

Servings 4 serv.

Ingredients for 4 servings

4 beautiful Breton artichokes
400 g of well-cleaned Paris mushrooms
200 g of cooked foie gras block (100 +100) or 100 g of block and 4 slices of 30 g fresh pan-fried foie gras
30 cl of liquid cream 30%
1 lemon juice
5 cl of truffle juice (mélano)
5 cl of good Porto
1 beautiful knob of half-salted butter
4 beautiful slices of black mélano truffles (if possible)
2 tablespoons of potato starch
2 egg yolks
The white: 5 cl of vinegar mixed with 1 tablespoon of flour
coarse salt fine salt and ground pepper

Step-by-step directions

Turn your artichokes.
1/ Place them lying down in front of you then with your palm, press on the stem until it breaks you will notice that thanks to this operation a multitude of filaments will come with it, those same ones that would have remained in the artichoke if you had cut it with a knife.
2/ Using a fine and sharp knife cut the green leaves by "turning" on 4 to 5 cm thickness until you see the white appear. cut your artichoke at the level where you "turned" it then remove the green from the "bottom" there must be nothing green left on your artichoke, place them one by one in water with a few drops of vinegar.
3/ Pour your white into a thick saucepan pour cold water while mixing then bring to a boil stir with a whisk salt and add your artichokes cook 20 to 25 minutes they will be cooked when a fine blade can penetrate easily, remove them to a large bowl covered with their cooking liquid.
Before serving remove your artichokes from the cooking liquid then using your thumb remove the hay from them.

1 During the cooking of your artichokes finely dice your mushrooms then pour them into your saucepan, add the cream lemon juice, truffle juice salt and pepper and cook over high heat until there is no more liquid, then remove from heat, add your starch just thinned with 5 cl of cold Porto put back on the heat while continuously stirring for 1 minute remove from heat then add in dice 100 g of foie gras and your egg yolks, cover and keep warm.

2 In a sauté pan melt your butter then place your artichoke hearts in it give them a little color then turn them over salt and pepper cover and keep warm.
Finishing
On a nice hot plate arrange your artichoke heart in the center then fill them with your mushrooms finish with a slic

Champignons de paris Foie gras Artichauts Cuisine du Sud-Ouest