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.
Prep time 30 min
