Sautéed Artichokes, Poached Egg, Cream Sauce and Ham

Ingredients

• 3 bases Canned artichoke hearts (drained and dried)
• 15 ml Olive oil (for cooking)
• 10 g Unsalted butter (for the sauce)
• 1 shallot Shallot (finely chopped)
• 150 ml Whole liquid cream (10‑15 cl depending on desired richness)
• 50 g Grated cheese (e.g., Comté) (finely grated)
• 1 slice Slice of cooked ham (uncooked, folded in half)
• 1 egg Egg (for poached egg)
• 1 pinch Herbes de Provence (to season the sauce)
• 5 g Fresh cilantro (for garnish)
• 1 tbsp White vinegar or lemon juice (helps the egg white coagulate)
• à to taste Salt
• à to taste Freshly ground black pepper

Instructions

1. Drain and dry the artichokes

   Drain the canned artichoke hearts, then dry them with paper towels.

   Time: PT1M

2. Sauté the artichokes

   Heat 1 tbsp olive oil in the pan over medium‑high heat. Add the artichokes and brown them 2‑3 min on each side until nicely colored.

   Time: PT5M

   Temperature: feu moyen‑élevé

3. Keep warm

   Cover the pan with a lid and keep the artichokes warm while you continue the recipe.

   Time: PT2M

4. Prepare the poaching water

   Fill the small saucepan with water, add 1 tbsp white vinegar (or lemon juice) and bring to a boil.

   Time: PT3M

   Temperature: eau bouillante

5. Poach the egg

   Create a whirlpool with a spoon, crack the egg into a ramekin, then gently slide it into the center of the whirlpool. Cook for 3‑4 min until the white is set and the yolk remains runny.

   Time: PT4M

   Temperature: eau bouillante

6. Remove the poached egg

   Using the slotted spoon, lift the egg, let it drain for a few seconds, then place it in a small bowl. Keep warm.

   Time: PT1M

7. Prepare the cream sauce

   In the same pan, add the butter. Sauté the finely chopped shallot for 2 min until translucent. Pour in the cream, add the grated cheese, a pinch of Herbes de Provence, season with salt and pepper, then stir over medium heat until the cheese melts and the sauce thickens slightly.

   Time: PT5M

   Temperature: feu moyen

8. Assemble the dish

   Arrange the browned artichokes on the plate, place the folded ham slice on top, generously drizzle with the cream sauce, then put the poached egg in the center. Sprinkle with fresh cilantro and a turn of black pepper.

   Time: PT2M

Nutrition Facts

Calories

1200

Protein

30 g

Carbohydrates

35 g

Fat

90 g

Fiber

11 g

Ingredient Substitutions

• Instead of Canned artichoke hearts: fresh artichoke hearts
• Instead of Olive oil: sunflower oil
• Instead of Unsalted butter: semi-salted butter
• Instead of Shallot: red onion
• Instead of Whole liquid cream: thick crème fraîche
• Instead of Grated cheese (e.g., Comté): emmental, gruyère
• Instead of Slice of cooked ham: Parma ham
• Instead of Egg: organic chicken egg
• Instead of Herbes de Provence: thyme, rosemary, oregano
• Instead of Fresh cilantro: flat-leaf parsley
• Instead of White vinegar or lemon juice: white wine vinegar

Equipment Needed

• Non‑stick skillet (frypan)
• Small saucepan for poaching water
• Ramekin or small bowl
• Slotted spoon (skimmer)
• Wooden spoon or spatula
• Chef's knife and cutting board
• Measuring spoons
• Serving plate
• Small sieve (optional) (optional)

Critical Steps — Do Not Skip

• Properly brown the artichokes without burning them.
• Poach the egg by creating a whirlpool to achieve a well‑shaped white.
• Stir the cream sauce without letting it stick or burn.

Chef Tips from the Video

• Use semi‑salted butter for a slight salt contrast if you don’t have extra salt.
• For a fresh touch, add a drizzle of lemon juice just before serving.
• A small drizzle of extra‑virgin olive oil on top before serving enhances the aromas.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator in an airtight container for up to 2 days. Reheat gently over low heat.

Freezer: Freezing not recommended due to the cream and cheese which may separate.

Room temperature: Consume immediately, do not leave at room temperature for more than one hour.

Make-Ahead Tips

• The artichokes can be browned ahead of time and kept warm under a lid.
• The cream sauce can be prepared 10 minutes ahead, then gently reheated before serving.
• The ham and cilantro can be prepared ahead and kept refrigerated.