Poached Eggs on Artichoke Bottoms with White Truffle Cream and Mushrooms Recipe

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Poached Eggs on Artichoke Bottoms with White Truffle Cream and Mushrooms
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  1. Prepare artichokes: Squeeze juice from 1 lemon half into a bowl of cold water, then drop same half into water.
  2. Cut off stem of 1 artichoke, then trim 1/4 inch from end of stem to expose inner core. Trim sides of stem down to pale inner core, then rub with other lemon half. Drop stem into acidulated water.
  3. Cut off top inch from same artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.
  4. Cut yellow leaves 1/2 inch above top of artichoke bottom with a sharp knife and trim dark green fibrous parts from base and sides of artichoke with a sharp paring knife. Rub artichoke bottom all over with same lemon half, then drop artichoke into acidulated water.
  5. Trim remaining artichokes in same manner.
  6. Put 2 quarts water in a 4-quart pot and whisk in flour. Whisk in oil, salt, and remaining tablespoon lemon juice and bring to a simmer.
  7. Add artichoke bottoms and stems and simmer, partially covered, until just tender, 15 to 20 minutes.
  8. Remove artichokes with a slotted spoon (leave cooking water in pot), then cut a 1/4-inch slice from each bottom (reserving trimmings) so that artichokes will stand upright. When artichokes are just cool enough to handle, pull out all pointed inner leaves and remove fuzzy choke. Return artichokes to water to keep warm. Cut reserved trimmings and stems into thin slices for sauce.
  9. Make sauce while artichokes simmer: Thinly slice mushrooms. Combine cream, mushrooms, cheese, and 1/2 teaspoon kosher salt in a small heavy saucepan and simmer until sauce is slightly thickened and reduced to about 1 cup, about 10 minutes. Stir in truffle oil, pepper, salt to taste, and sliced artichoke pieces. Keep sauce warm.
  10. Poach eggs and assemble dish: Butter bottom of a 2-quart heavy saucepan and add 1 1/4 inches water. Add vinegar and bring to a simmer. Break 1 egg into a cup and slide into water. Repeat with remaining eggs, spacing them apart, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
  11. Transfer eggs as cooked with a slotted spoon to paper towels to drain and season with salt and pepper.
  12. Drain artichoke bottoms and put 1 egg in each. Transfer to plates and spoon sauce over and around eggs.
  13. Cooks' notes: · Serving eggs with runny — not fully cooked — yolks may be of concern if there is a problem with salmonella in your area. Look for pasteurized eggs in the shell. · Artichoke bottoms and stems may be cooked 1 day ahead. Pour off half of cooking water and replace with cold water (to stop artichokes from cooking further), then chill artichokes in same water, uncovered. Reheat in water before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 369.5 Kcal (1547 kJ)
Calories from fat 218.1 Kcal
% Daily Value*
Total Fat 24.23g 37%
Cholesterol 240.71mg 80%
Sodium 1045.94mg 44%
Potassium 420.41mg 9%
Total Carbs 28.38g 9%
Sugars 1.16g 5%
Dietary Fiber 4.87g 19%
Protein 12.97g 26%
Vitamin C 12.3mg 21%
Iron 1.9mg 11%
Calcium 91.7mg 9%
Amount Per 100 g
Calories 176.09 Kcal (737 kJ)
Calories from fat 103.94 Kcal
% Daily Value*
Total Fat 11.55g 37%
Cholesterol 114.71mg 80%
Sodium 498.47mg 44%
Potassium 200.36mg 9%
Total Carbs 13.52g 9%
Sugars 0.55g 5%
Dietary Fiber 2.32g 19%
Protein 6.18g 26%
Vitamin C 5.9mg 21%
Iron 0.9mg 11%
Calcium 43.7mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.6
  • 10

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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