{"id":665,"date":"2012-05-07T15:52:18","date_gmt":"2012-05-07T13:52:18","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=665"},"modified":"2019-10-19T15:43:22","modified_gmt":"2019-10-19T13:43:22","slug":"marbre-de-foie-gras-aux-fonds-dartichauts","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/marbre-de-foie-gras-aux-fonds-dartichauts\/","title":{"rendered":"Marbr\u00e9 de foie gras aux fonds d\u2019artichauts"},"content":{"rendered":"<p class=\"paragraph_style_1\">Pour 16 personnes<\/p>\n<p class=\"paragraph_style_2\">Ingr\u00e9dients :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">1 lobe de foie gras frais (500 \u00e0 600g)<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">10 fonds d\u2019artichauts surgel\u00e9s<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">15 cl d\u2019huile d\u2019olive<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">20cl de vin blanc<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">20cl d\u2019eau<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">sel, poivre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">4 gousses d\u2019ail<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">thym, graines de coriandre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">3 sachets de gel\u00e9e<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">1\/2 verre de porto<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">huile de noisette ou noix<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_3\"><span class=\"style_1\">Pr\u00e9paration :<\/span><\/p>\n<p class=\"paragraph_style_6\">Placer dans une casserole 10 fonds d\u2019artichauts surgel\u00e9s, les recouvrir avec 15 cl d\u2019huile d\u2019olive,<\/p>\n<p class=\"paragraph_style_6\">20cl de vin blanc, 20cl d\u2019eau, sel, poivre, 4 gousses d\u2019ail non pel\u00e9es, thym, graines de coriandre.<\/p>\n<p class=\"paragraph_style_6\">Faire cuire 1\/2 heure et laisser refroidir. \u00c9goutter.<\/p>\n<p class=\"paragraph_style_6\">Escaloper le foie gras en tranches de 1 cm. Faire cuire 1mn de chaque c\u00f4t\u00e9 dans une po\u00eale<\/p>\n<p class=\"paragraph_style_6\">anti-adh\u00e9sive tr\u00e8s chaude puis d\u00e9poser les tranches sur du papier absorbant et garder au froid<\/p>\n<p class=\"paragraph_style_6\">apr\u00e8s les avoir sal\u00e9es.<\/p>\n<p class=\"paragraph_style_6\">Faire une gel\u00e9e avec 1l d\u2019eau pour 3 sachets de gel\u00e9e. Ajouter 1\/2 verre de porto (avant la cuisson) .<\/p>\n<p class=\"paragraph_style_6\">Laisser la gel\u00e9e refroidir mais pas compl\u00e8tement juste avant qu\u2019elle ne prenne.<\/p>\n<p class=\"paragraph_style_6\">Dans un moule \u00e0 cake chemis\u00e9 de cellofrais; verser 1cm de gel\u00e9e, puis une couche<\/p>\n<p class=\"paragraph_style_6\">d\u2019artichauts escalop\u00e9s en fines tranches, puis une couche de foie gras, puis de la gel\u00e9e et ainsi de suite<\/p>\n<p class=\"paragraph_style_6\">jusqu\u2019\u00e0 \u00e9puisement des aliments.<\/p>\n<p class=\"paragraph_style_6\">Laisser prendre au frigo, minimum 24h.<\/p>\n<p class=\"paragraph_style_6\">Servir avec une vinaigrette au vinaigre balsamique, huile de noisette ou noix, sel, poivre.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour 16 personnes Ingr\u00e9dients : 1 lobe de foie gras frais (500 \u00e0 600g) 10 fonds d\u2019artichauts surgel\u00e9s 15 cl d\u2019huile d\u2019olive 20cl de vin blanc 20cl d\u2019eau sel, poivre&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/marbre-de-foie-gras-aux-fonds-dartichauts\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":844,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-665","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-et-aussi"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/665","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/comments?post=665"}],"version-history":[{"count":2,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/665\/revisions"}],"predecessor-version":[{"id":1501,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/665\/revisions\/1501"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/844"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=665"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=665"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=665"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}