Fresh artichoke hearts, poached eggs and chive cream

Make a white sauce:
– In a saucepan, dissolve the flour in a litre of water with a whisk.
– Season with salt and pepper.
– Add the butter and Emile Noël organic extra fruity olive oil
– Turn the artichoke bottoms and poach them in this white sauce for 10 minutes after it starts to boil.
– Drain and chill.

The cream:
– Pour the cider vinegar over the whipped cream, stirring with a whisk, salt, pepper it and add the finely chopped chives.
– Store in the refrigerator so that the cream thickens.
– Just before serving, poach the eggs for 3 minutes in a pan of simmering water with two tablespoons of vinegar added.
– With a skimmer, remove the eggs in a bowl of cold water, then drain them while still warm on absorbent paper.
– On top of each artichoke bottom, pour a tablespoon of Emile Noël organic camelina oil, place a poached egg, add pepper and cover with a spoon of chive cream.

Tip
Never salt the water if you want to poach an egg in it!