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This recipe makes a dramatic presentation for eggs Ingredients:
4 medium to large globe artichokes
2 T unsalted butter
1/2 C dry white wine
2/3 C water
4 large eggs
2/3 C heavy cream
2 plum tomatoes, skinned, seeded and cut into small dice
8 fresh basil leaves, roughly chopped
salt and pepper to taste
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
With a large, sharp knife, slice one third off the top of each artichoke. Pull off the outer leaves and discard them.
Break the artichoke stems off at the bas, then trim about 1/4 inch from the base.
Use the butter to grease a flameproof casserole dish just large enough to hold the artichokes. Place the artichokes
in it and pour the wine and water over them. Bring to a boil, then reduce the heat, cover and cook gently for 15-20
minutes or until just tender; test the base of each artichoke with the point of a knife. Remove the artichokes from
the casserole, reserving the cooking liquid. Leave the artichokes to cool, placing them upside down to drain off any
liquid.
Preheat the oven to 400 F. To create a central cavity in each artichoke, pull out the small inner leaves, then use a
teaspoon to scrape out the fibrous choke. Place the artichokes in a baking dish and crack an egg into the center of
each one. Season generously with salt and pepper and in the oven for 5 minutes, or until the eggs are lightly set.
Meanwhile, make the sauce: reheat the cooking liquid, then add the cream and boil for 5 minutes. Stir in the
tomatoes and basil and season to taste.
Place each artichoke on a serving plate, coat lightly with the sauce and serve immediately.
Serves 4 Recipe submitted by: Paul Gayner
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