Artichoke, Foie Gras & Truffle Pasta Recipe | D'Artagnan

Step 1

Recipes Foie Gras

Step 2

Steam the artichokes until tender. Scrape the tender flesh from the leaves and remove the hearts. If this is too big a pain for you, get another artichoke or 2 and just use the heart. Chop all the artichoke pieces.Cook the pasta sheets in salted water until 'al dente.' Drain, set aside.Warm 2 tablespoons truffle butter in an ovenproof skillet.Warm the demi-glace, reducing till slightly thickened, add the Madeira. Remove from the heat and add 2 tablespoons truffle butter and reserve.Cook the cream and chicken stock with the onion powder, celery salt and pepper till thickened slightly and reserve.Cook the pasta sheet for a few minutes, lay out on a counter and roll up 1/6 of the artichoke and 1/6 of the foie gras. Lay in the buttered skillet, rolling the rolls gently in the truffle butter. Brush with cream and sprinkle with the cheese and broil for a few minutes until browned on top.Warm the sauces if necessary, pour on each plate and top with the pasta and garnish.