Poached Eggs on Artichoke Bottoms with White Truffle Cream and Mushrooms

Name: Poached Eggs on Artichoke Bottoms with White Truffle Cream and Mushrooms
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 kilograms large artichokes each); 0 teaspoons black pepper; 4 larges eggs; 1 leave Garnish: finely chopped fresh flat parsley; 1 Tbsp all-purpose flour; 296 milliliters heavy cream; 1 teaspoons kosher salt, or to taste; 1 lemon, halved, plus 1 tablespoon fresh lemon juice; 85 grams fresh porcino or cremino mushrooms , trimmed; 1 Tbsp olive oil; 1 Tbsp finely grated Parmigiano-Reggiano; 1 teaspoons white truffle oil; 1 teaspoon distilled white vinegar

Poached Eggs on Artichoke Bottoms with White Truffle Cream and Mushrooms might be just the morn meal you are searching for. This recipe serves 4. One portion of this dish contains roughly 18g of protein, 37g of fat, and a total of 513 calories. Head to the store and pick up cremino mushrooms, pepper, truffle oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Squeeze juice from 1 lemon half into a bowl of cold water, then drop same half into water.

Ingredients you will need

Juice

Lemon

Water

Equipment you will use

Bowl

Cut off stem of 1 artichoke, then trim 1/4 inch from end of stem to expose inner core. Trim sides of stem down to pale inner core, then rub with other lemon half. Drop stem into acidulated water.

Ingredients you will need

Artichoke

Lemon

Water

Dry Seasoning Rub

Cut off top inch from same artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.

Ingredients you will need

Artichoke

Base

Equipment you will use

Serrated Knife

Cut yellow leaves 1/2 inch above top of artichoke bottom with a sharp knife and trim dark green fibrous parts from base and sides of artichoke with a sharp paring knife. Rub artichoke bottom all over with same lemon half, then drop artichoke into acidulated water.

Ingredients you will need

Artichoke

Lemon

Water

Base

Dry Seasoning Rub

Equipment you will use

Knife

Trim remaining artichokes in same manner.

Ingredients you will need

Artichoke

Put 2 quarts water in a 4-quart pot and whisk in flour.

Ingredients you will need

All Purpose Flour

Water

Equipment you will use

Whisk

Pot

Whisk in oil, salt, and remaining tablespoon lemon juice and bring to a simmer.

Ingredients you will need

Lemon Juice

Salt

Cooking Oil

Equipment you will use

Whisk

Add artichoke bottoms and stems and simmer, partially covered, until just tender, 15 to 20 minutes.

Ingredients you will need

Artichoke Bottoms

Remove artichokes with a slotted spoon (leave cooking water in pot), then cut a 1/4-inch slice from each bottom (reserving trimmings) so that artichokes will stand upright. When artichokes are just cool enough to handle, pull out all pointed inner leaves and remove fuzzy choke. Return artichokes to water to keep warm.

Ingredients you will need

Artichoke

Water

Equipment you will use

Slotted Spoon

Pot

Cut reserved trimmings and stems into thin slices for sauce.

Ingredients you will need

Sauce

Thinly slice mushrooms.

Ingredients you will need

Mushrooms

Combine cream, mushrooms, cheese, and 1/2 teaspoon kosher salt in a small heavy saucepan and simmer until sauce is slightly thickened and reduced to about 1 cup, about 10 minutes. Stir in truffle oil, pepper, salt to taste, and sliced artichoke pieces. Keep sauce warm.

Ingredients you will need

Salt

Truffle Oil

Artichoke

Mushrooms

Cheese

Pepper

Cream

Sauce

Equipment you will use

Sauce Pan

Butter bottom of a 2-quart heavy saucepan and add 1 1/4 inches water.

Ingredients you will need

Butter

Water

Equipment you will use

Sauce Pan

Add vinegar and bring to a simmer. Break 1 egg into a cup and slide into water. Repeat with remaining eggs, spacing them apart, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.

Ingredients you will need

Vinegar

Water

Egg Yolk

Egg

Transfer eggs as cooked with a slotted spoon to paper towels to drain and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Egg

Equipment you will use

Slotted Spoon

Paper Towels

Drain artichoke bottoms and put 1 egg in each.

Ingredients you will need

Artichoke Bottoms

Egg

Transfer to plates and spoon sauce over and around eggs.

Ingredients you will need

Sauce

Egg

· Serving eggs with runny — not fully cooked — yolks may be of concern if there is a problem with salmonella in your area. Look for pasteurized eggs in the shell. · Artichoke bottoms and stems may be cooked 1 day ahead.

Ingredients you will need

Artichoke Bottoms

Egg Yolk

Egg

Pour off half of cooking water and replace with cold water (to stop artichokes from cooking further), then chill artichokes in same water, uncovered. Reheat in water before serving.

Ingredients you will need

Artichoke

Water