Verrine of foie gras and artichoke salad

By Thomas Lemaire

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Verrine of foie gras and artichoke salad

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Ingredients

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

Details

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

Preparation

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!