Artichauts en Salade avec Foie Gras et Jambon

Salad of artichokes, bayonne ham & foie gras

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

  • About

Ingredients

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

Method

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