Baby Artichokes with Poached Egg and White Truffle Cream Sauce
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.