Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

¨ 1.2 kg (2 1/2 lb.) raw foie gras (Order)
¨ 5 cooked Camus artichoke hearts
¨ 5 "petit violet" or poivrade artichokes
¨ 14 g (1/2 oz.) fine salt
¨ 5 g (1 1/2 tsp.) pepper
¨ 2 g (1/2 tsp.) sugar
¨ 30 g (1 oz.) orange flower honey (Order)
¨ Juice and zest of 1 lemon
¨ 60 g (2 oz.) olive oil
¨ Zest of 1 orange
¨ 1 sprig of thyme
Open up the foie gras and remove the veins. Season each foie gras on both sides with
the mixture of salt, pepper and sugar. Refrigerate for 30 minutes.
Heat a non-stick skillet, brown the foie gras for 2 minutes on each side, basting with
the rendered fat. Drain on a rack. Cut the artichoke hearts into 1 cm thick sticks. Line
a terrine mold with plastic wrap, then put in alternate layers of foie gras and
artichoke sticks, ending with a layer of foie gras.
Press down lightly and refrigerate. It is advisable to prepare the terrine 1 or 2 days
before you wish to serve it. Cook the honey to a brown caramel, deglaze with the
lemon juice, remove from the heat, whisk in the olive oil, and add the thyme leaves
and the lemon zest in thin strips. Just before serving, turn (pare) the "petit violet"
artichokes, slice them thinly lengthwise and dress them with the vinaigrette, salt and
pepper. Slice the terrine and place it on a plate coated with olive oil, with fleur de sel
and freshly ground pepper. Arrange the "petit violet" artichokes in a little mound
and spoon a little more vinaigrette over top.

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