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Artichoke terrine with foie and beans vinaigrette¶
- Alcachofa de Tudela
- Main course
- Second course
- More than 2 hours
For the terrine:
- 4 artichokes
- olive oil and chopped garlic.
For the beans vinaigrette:
- 30 gr boiled beans
- 10 gr tomato
- 15 gr classic vinaigrette
- fresh foie and port.
For the terrine: boil the artichokes until al dente. Drain them and cut them in halves. Sauté them in olive oil and garlic and place them into a ring-tin on the plate.
For the vinaigrette: mix all ingredients.
For the sauce: fry the butter with the shallot and the foie lightly. Then, flambé with port, reduce the sauce and add some salt, if necessary.
Place the terrine in the middle of the plate with the pan-fried foie on top. Add a spoonful of beans vinaigrette at the side of the terrine and surround all this with a spoonful of foie sauce.