Turn your artichokes. Place them lying down in front of you, then with your palm, press firmly on the stem until it breaks. You will notice that thanks to this operation, a multitude of fibers will come away, those same ones that would have remained in the artichoke if you had cut it with a knife.
Using a fine, sharp knife, cut the green leaves by « turning » for 4 to 5 cm of thickness until you see the white appear. Cut your artichoke at the level where you have « turned » it, then remove the green from the « bottom ». There should be no green left on your artichoke. Put them one by one in water with a few drops of vinegar.
Pour your white mixture into a thick saucepan, pour in cold water while mixing, then bring to a boil, stir with a whisk, salt and add your artichokes. Cook for 20 to 25 minutes. They will be cooked when a thin blade can penetrate them easily. Transfer 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 fuzzy center.
1 While your artichokes are cooking, chop your mushrooms into fine duxelles, 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. Remove from heat, add your starch just loosened with 5 cl (1.7 fl oz) of cold Port, return to heat and stir constantly for 1 minute. Remove from heat, then add in dices 100 g (3.5 oz) 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 some color, then flip them. Salt and pepper, cover and keep warm.
3 Finishing. On a nice warm plate, arrange your artichoke heart in the center, then garnish it with your mushrooms. Finish with a slice of foie gras (25 g (0.9 oz)) or pan-fried, and place your truffle slice on top. For this plate, my decoration was made of fine drops of truffle-infused balsamic and a few goji berries. Try this combination and tell me what you think.
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.