Baked Artichokes with Coddled Eggs Nicoise

"This recipe is re-printed from Paul Gaylor's exquisite book A Passion For Vegetables. The book has over 150 unique and innovative recipes from around the world for a huge variety of vegetables, most with full color photographs. Too often vegetables are an afterthought, this book makes them an event, as in this recipe which makes for a dramatic presentation for eggs."
 
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Ready In:
1hr
Ingredients:
10
Serves:
4
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ingredients

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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 base, 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 bake 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.

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Reviews

  1. Wonderful!
     
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