Name: Poached Eggs on Artichoke Bottoms with White Truffle Cream and Mushrooms
Cook time: 1 hour
Total time: 1 hour
Yield: Makes 4 light main-course servings
Ingredients: 1 lemon, halved, plus 1 tablespoon fresh lemon juice; 4 large artichokes (10 to 12 ounces each); 1 tablespoon all-purpose flour; 1 tablespoon olive oil; 1 tablespoon kosher salt; 3 ounces small fresh porcino or cremino mushrooms (3), trimmed; 1 1/4 cups heavy cream; 1 tablespoon finely grated Parmigiano-Reggiano; 1/2 teaspoon kosher salt, or to taste; 1/2 teaspoon white truffle oil; 1/4 teaspoon black pepper; 1 teaspoon distilled white vinegar; 4 large eggs; Garnish: finely chopped fresh flat-leaf parsley

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Poached Eggs on Artichoke Bottoms with White Truffle Cream and MushroomsRita Maas

Artichokes and truffle cream make these poached eggs an elegant brunch dish. If you use porcini (cèpes in French), leave the stems attached but trim the side and bottom of each stem well.

Cooks' notes:

· Serving eggs with runny — not fully cooked — yolks may be of concern if there is a problem with salmonella in your area. Look for pasteurized eggs in the shell.
· Artichoke bottoms and stems may be cooked 1 day ahead. Pour off half of cooking water and replace with cold water (to stop artichokes from cooking further), then chill artichokes in same water, uncovered. Reheat in water before serving.

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