A prestigious but not ruinous starter, a great search for aromas where the finesse of foie gras is associated with the liveliness of artichoke and spices. The cream gives softness and smoothness to the artichoke cream, to better highlight the notes of nutmeg and ginger.
Prepare the foie gras escalopes, coarsely denervate, keep cold (0° to 3°C)
Turn the artichokes and keep them in lemon water. First cut 50 g into fine julienne strips, then 50 g into crisps* and cook the rest with the trimmings in the white stock to make a very fine purée. Season with spices and add olive oil.
Frame the artichoke cream with the cream, keep warm.
Fry the foie gras and keep it pink.
Dish everything on a plate with a spoonful of artichoke cream, foie gras, julienne and crisps
Garnish with fresh herbs.
*Chips:cut artichoke slices using a mandoline, blanch them in salted water, drain, dry in the oven at 100°CF, 30 minutes.
Tip:"Don't make a fuss of it":
It's not that hard to turn the artichokes. Remove the largest leaves from the base by tearing them off, then slice the artichoke with a serrated knife at the heart. Also slice the core and turn the artichoke with a knife to remove the remaining leaves.
All that remains is to dig the inside of the heart using a tablespoon to rid it of its hay and rub the bottom of it with lemon artichoke so that it does not darken.
