La Cerqua | Italian Truffles > Gourmet Recipes > Main Courses > Baby Artichokes with Poached Egg and White Truffle Cream Sauce
Baby Artichokes with Poached Egg and White Truffle Cream Sauce

Baby Artichokes with Poached Egg and White Truffle Cream Sauce

Ingredients

6 baby artichokes
2 free range eggs
30 g fresh White Truffles or preserved White Truffles
1 knob of butter
2 Tbsp finely grated Parmesan
150 ml heavy cream
1 Tbsp flour
1 pinch of salt

Serves 2

Total time 40 minutes

Preparation 20 minutes
Cooking time 20 minutes

In a medium pan bring to boil salted water. Add the artichokes and cook until al dente approximately 7-8 minutes. Strain and let cool. Remove the artichoke leaves and scoop out the hairy bits and cut the stalk close to the heart.

Meanwhile in a small pan add the butter and melt over low heat, add the shaved White Truffles and saute for 1 minute stirring all the while. Whisk the heavy cream, Parmesan, salt and flour until smooth in a bowl. Add to the melted butter and Truffle mixture and gently stir until smooth over low heat for 3 minutes. Remove from heat.

Bring to a boil 3 cups of water in a medium sauce pan. Add the eggs to the boiling water and poach for 3 minutes. Carefully remove from the boiling water with a ladle.

Spoon half of the cream sauce onto warmed dishes and spread evenly. Place the artichokes and poached eggs on the plates and drizzle the remaining cream sauce over the top.

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