Recipe: Artichoke Heart with Périgord Heart

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