Artichoke à la barigoule & poached egg

Ingredients for theartichoke and poached egg dish

• 8 artichokes, peppered
• 50 g carrots
• 100 g onions
• 50 g celeriac
• 15 cl white wine
• 3 cl olive oil
• 15 g garlic
• 1 bay leaf
• 20 cl chicken stock
• Juice of 1 whole lemon
• Herbs de Provence

For the vinaigrette

• 2 tbsp. olive oil

• 2 tbsp. red wine vinegar
• salt and pepper

For the poached egg

• 4 eggs
• White vinegar
• Flower of salt
• Freshly ground pepper

For the dressing

• 4 slices of cured ham
• Mesclun salad

Steps for artichokes and poached eggs

1. Artichokes barigoule: peel, wash and chop the carrots, onions and celeriac. Turn the artichokes. Sprinkle them from time to time with water and lemon juice to prevent discoloration.
2. Put the olive oil in a saucepan. Brown the garlic over a low heat (so that it develops its flavor without burning) and sweat the carrots, onions and celeriac with herbes de Provence. Add the artichokes, season with salt, then deglaze with white wine and reduce to two-thirds. Add the chicken stock and bay leaf. Cover and cook for 10 min. Artichokes and vegetables should be melting.
3. The vinaigrette: make a classic vinaigrette by mixing red wine vinegar, olive oil, salt and pepper.
4. Poached eggs: bring a pan of vinegared water to the boil, and poach the eggs for 3 min. Remove, drain and season.
5. Finishing and serving: reheat the artichokes barigoule, then arrange them harmoniously on the plates. Pour over the cooking juices. Add the seasoned mesclun salad. Sprinkle with small slices of cured ham.

Chef's tip:

"If you have time, prepare step 1 the day before. The taste of the artichokes will be even more intense if they cook in the juice overnight. "

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