3 raviolis
5 pieces braised artichoke
8 pieces braised chanterelle mushrooms
1 ounce baby chard
5 pieces braised oil cure olive
2 ounces egg lemon sauce
Salt & pepper to taste
Cook ravioli for 3 minutes in boiling salted water.
Warm next 4 ingredients in sauté pan with a little of braising oil until chard is wilted; add ravioli toss and season.
Place ravioli and vegetable onto medium oval plate, spoon sauce around and garnish with a little of the braising oil.
For Egg Lemon Sauce:
1 cup diced onion
½ cup diced shallot
1 T. chopped garlic
2 Tbsp extra virgin oil
1 bay leaf
½ cup lemon juice
6 cups vegetable stock
1 cup egg yolks
Salt and fresh pepper
2 t. fennel pollen
Place first 5 ingredients in a stainless steel pot and cook until soft but not brown over medium low heat.
Add stock bring to a simmer, skim any scum that rises to the surface and cook for 20 minutes.
Add lemon juice, season and temper in egg yolks.
Cook until sauce coats back of spoon; strain in to container and add fennel pollen; chill
