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