Menu Enter a recipe name, ingredient, keyword...
Logout / Welcome

Verrine of foie gras and artichoke salad


Google Ads
Rate this recipe 3.4/5 (93 Votes)


  • 1 yellow curly salad
  • 4 slices of foie gras pâté
  • 4 large artichokes
  • 1 litre chicken stock
  • 1 lemon
  • 1 tbsp flour
  • 1 tbsp olive oil
  • 1 tsp cider vinegar
  • Guérande salt and cracked pepper


servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 15mins
Cost Average budget


Step 1

Peel the artichokes. In a saucepan, bring to a boil the chicken stock with the lemon juice and flour and cook the artichokes for fifteen minutes. Once cooked, remove the artichokes with a little cooking juice (this prevents oxidation) and refrigerate.

Step 2

Wash and sort the curly endive, keeping only the heart (the yellow parts of the leaves are the less bitter) and make a vinaigrette.

Step 3

Cut 4 slices of foie gras and season with sea salt and cracked pepper.

Step 4

Presentation: make a salad at the bottom of the glass, place an artichoke heart in the middle. Add a slice of foie gras on top of the artichoke, and enjoy!

Like these recipes? Then you'll love

Leave a comment about this recipe

Verrine of foie gras and artichoke salad Chocolate cream verrines