Poached Eggs on Artichoke Bottoms with White Truffle Cream and Mushrooms

Poached Eggs on Artichoke Bottoms with White Truffle Cream and Mushrooms
Photo by Rita Maas

Ingredients

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

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

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