Poached Eggs on Artichoke Bottoms with White Truffle Cream and Mushrooms

Ingredients

• 1 teaspoon distilled white vinegar
• 4 large eggs
• fresh flat-leaf parsley
• 1 ¼ cups heavy cream
• 1 tablespoon kosher salt
• 1 tablespoon olive oil
• 4 large artichokes (10 to 12 oz each)
• + 8 more ingredients
• • ½ teaspoon kosher salt
  • ½ teaspoon white truffle oil
  • 3 ounces small fresh porcino or cremino mushrooms (3)
  • 1 tablespoon all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 1 lemon
  • ¼ teaspoon black pepper
  • 1 tablespoon finely grated Parmigiano-Reggiano

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

View full recipe at Epicurious