Usuba
Artichokes with Omelet and Truffle
Tender artichokes stuffed with creamy omelet prepared in a water bath. This delicate dish is adorned with thin slices of truffle. Perfect for a festive table.
- Total
- 30 min
- Standard serving
- 393.5 g
Ingredients
Total 7
Instructions
- 1
Step 1
Break off the artichoke stems and remove the top tough leaves. Trim the remaining leaves roughly in half. Level the bases so the artichokes stand firmly.
Rub each artichoke with a lemon half to prevent them from darkening.
- 2
Step 2
Bring salted water to a boil in a pot. Cook the artichokes for about 30 minutes until tender.
Remove the artichokes and place them upside down to drain the liquid. Cover with a towel to keep them hot.
- 3
Step 3
Whisk the eggs with half a cup of milk and 25 g of butter in a separate saucepan.
Place this pot in a large pot filled halfway with boiling water (water bath). Put on low heat.
Constantly whisk the eggs, especially around the edges where they begin to settle on the sides.
- 4
Step 4
When the mixture becomes thick and creamy, remove the pan from heat. The eggs will continue to cook in the hot water.
- 5
Step 5
Stirring, pour the remaining milk and butter into the omelet.
Arrange the artichokes on a warm dish, fill them with omelet and garnish with truffle pieces. Serve immediately.
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