Artichokes Italian style with a poached egg

• Pre-cook the artichokes in a white stock, with an English style or steam if they are frozen. Then boil the artichokes.
• Side dish:
  • Brunoise the onion and cook until soft.
  • Cut the mushroom into quarters, add and let cook.
  • Finally add the tomato concassé.  
  • Salt to taste.
• For the dressing:
  • Prepare a  velouté sauce with a white roux and stock to which add reduced white wine, salt, white pepper and brunoised parsley.
• For the crispy ham:
  • Cut the ham slices into half and place in the oven at 100 ºC, with weight on top, add baking paper between layers.
  • Leave until crisp.
• Cook the poached egg at 65 ºC for about 22 minutes.

SERVING

• Put the artichoke in the gastronorm, over the garnish and the sauce.
• Add the diced ham, the poached egg and sprinkle the grated cheese.
• Before serving grill the cheese, add the chopped parsley and the crunchy ham.