Bresse Poularde with Black Truffles

A bean recipe for every taste:

Preparation Poularde: rinse and dry poularde that has been drained by the butcher. Cut truffle into 1 mm narrow tranches. Carefully loosen skin of poularde at base of neck: Carefully run hand between skin and breast meat, loosen skin to thighs and spread truffle slices between meat and skin. Press skin gently until smooth. Unbind poulard, season inside with herb mixture.

Heat oven to 220 degrees.

In frying pan, brown poularde in clarified butter over medium heat for 7 to 8 min. on all sides. Finish roasting in oven for 22 to 24 min. Baste with drippings every 7 to 8 min. Pull out of oven and stand, loosely covered with aluminum foil, on stove side for about 10 min. Carve and arrange.

Preparation of artichoke hearts: in a small pan, heat a small amount of salted water with the juice of one lemon and let the flour melt in it. Remove the stalk from the artichoke hearts, cut off the leaves with the skin from the bottom of the flower with a kitchen knife. Leave the last transparent leaves over the pollen stalks, called hay. Cook in prepared salted water and cool. Before serving, remove the hay together with the leaves, trim again if necessary, cut in half and cut into 3 mm thin slices. Dress in a small amount of olive oil, season and serve.

Preparation Puffed Beans: Detach beans from pods, make three min in boiling salted water. Peel off skin and cut both beans

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