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Feeding the Resolute and Dissolute on New Year's Day


Extra Virgin
259 W Fourth St.
New York, NY 10014
212-691-9359

Artichoke Provencal with Poached Egg, Parmesan Bread Crumbs and Pancetta
Chef Joey Fortunato of Extra Virgin Restaurant – New York, NY
Adapted by Starchefs

Yield: 4 Servings

Ingredients:

    Artichokes and poached eggs:
  • 4 medium artichokes
  • 1 ounce white vinegar
  • 4 extra large eggs
  • 2 ounces pancetta, cubed
  • ½ ounce white bread crumbs
  • ½ ounce grated parmesan cheese


  • Hollandaise sauce:

  • 3 egg yolks
  • 1 Tablespoon water
  • 1 Tablespoon lemon juice
  • Cayenne pepper to taste
  • Tabasco sauce to taste
  • Salt and black pepper to taste
  • 6-8 ounces butter, melted

  • Garnish:
  • ½ bunch cleaned watercress
  • ½ head cleaned frisee
  • 1 Tablespoon lemon juice
  • 2 Tablespoons extra virgin olive oil
  • 1 ounce shaved parmesan

Method:
For artichokes and eggs:
Bring a large pot of salted water to a boil. Cut stems off of artichokes and trim off about an inch from the top end. Pull away excess leaves until you reach the tender yellow petals. Reduce water to a simmer and cook artichokes until tender. Set aside to cool. When cool, cut artichokes in half to remove fuzzy choke. Pull off any tough leaves.

Bring a sauce pan filled with water to a boil with a pinch of salt and 1 ounce of white vinegar. Reduce water to a simmer, swirl with a wooden spook and gently crack eggs into the water. Poach eggs until they start to take shape - do not overcook. Remove eggs from water and place on a baking sheet. Set aside until ready to serve.

Next, in a small sauté pan, cook the cubed pancetta until crisp. Use a slotted spoon to remove cooked pancetta from pan and set on a plate lined with paper towels to absorb excess fat. Set aside.

For Hollandaise sauce:
While Combine egg yolks, water, lemon juice, cayenne pepper, salt, and black pepper in a bowl and place over a double boiler. While water is barely simmering, whisk mixture continuously making sure not to curdle the eggs. When the egg mixture reaches a custard-like stage, remove from heat and add butter, slowly whisking it in until the sauce thickens.

Season artichoke halves with salt and pepper. Heat a sauté pan over high heat with a Tablespoon olive oil. Sauté seasoned artichokes until crisp.

While the artichokes are cooking in the pan, mix breadcrumbs and grated parmesan together and sprinkle mixture on top of the poached eggs. Place eggs in broiler or salamander until golden on top. Do not overcook the eggs.

To serve:
Toss watercress and frisee with lemon juice and olive oil. Season with salt and pepper and divide equally in the centers of 4 large plates. Sprinkle pancetta bits on the greens. Place artichoke halves on the bed of greens and set an egg on top of artichoke. Drizzle a Tablespoon of Hollandaise sauce around. Garnish with shaved parmesan cheese.

Wine Pairing:
A rich Champagne such as the Pol Roger 1996 Extra Cuvee de Reserve Brut



   Published: December 2004

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