Artichokes with Boletus, cured ham, egg yolk and black truffle

Sous vide cooked artichokes with ham, stirfried with boletus and served with sous vide cooked egg yolk. Finished with black truffle.

Author

ULqltEyHbQlLIBiUBlzrl1

Prep Time: 02:30

Recipe Time: 01:20

Temperature : 167F / 75C

Ingredients

• 4 peeled artichokes
• 2 dices of cured ham
• 1 medium sized fresh boletus
• 2 egg yolks
• Black truffle
• Olive oil
• Salt and pepper

Directions

1. Peel artichokes and cook 1h20m at 75°C with the cured ham and a dash of olive oil
2. Cook 2 eggs in Anova for 50m at 65°C
3. Put some olive oil in a pan and stirfry the artichokes with the diced boletus and some garlic. Salt and pepper
4. Serve artichokes and boletus on a plate, put the egg yolks on top, add some small pieces of cured ham and top with the black truffle

Finishing Steps