First Course Sit Down Dinner | The French Chef Season 10 | Julia Child

Parmesan cheese

🥗Healthier: Nutritional yeast

💰Cheaper: Grana Padano

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing a neutral flavor.

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice adds sweetness without alcohol.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free alternative.

Prepare artichoke bottoms by breaking the stem off and bending the leaves until they snap off.

Peel off the leaves carefully to leave as much edible part on the bottom as possible.

Cut the top cone of leaves off the artichoke bottom and shave off the green parts with a stainless-steel knife.

Rub the artichoke with lemon to prevent discoloration and place it in acidulated water (2 tablespoons lemon juice for every quart of water).

In a skillet, heat olive oil and sauté garlic and shallots until fragrant.

Add mushrooms and cook until softened and browned.

Pour in white wine and let it simmer until reduced by half.

Add the prepared artichoke bottoms to the skillet and cover; cook until tender.

Poach eggs in a separate pot of simmering water until whites are set.

Serve artichoke bottoms topped with mushroom mixture and a poached egg, garnished with parsley and lemon juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens