Artichauts en Salade avec Foie Gras et Jambon

Salad of artichokes, bayonne ham & foie gras

Preparation info
  • Serves


    • Difficulty


Appears in

By Pierre Koffmann

Published 2012

  • About


  • 4 small artichokes
  • 2 little gem lettuces
  • 300 g/10


Trim the artichokes and cook in plenty of boiling salted water. They are cooked when you can pull out a leaf easily. Take the artichokes out of the water and stand them upside down to drain.

Take 4 plates and arrange the little gem leaves round the plates like a rosette. Pull out the artichoke leaves and hairy chokes and place the hearts in the centre of the plates, discarding the leave