Artichokes Parisienne
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 1⁄3 cup mayonnaise
- 2 teaspoons capers, drained,minced
- 2 teaspoons onions, minced
- 2 teaspoons cornichons, minced (gherkins)
- 2 teaspoons fresh parsley, minced
- 1 teaspoon fresh lemon juice
- 1⁄2 teaspoon Dijon mustard
- 2 large artichokes (if using fresh, prepare in usual manner, you can also use frozen)
- 1 lemon, halved
- 1 tablespoon fresh lemon juice
- 2 freshly-poached eggs
directions
- Mix first 7 ingredients in small bowl.
- Season to taste.
- Clean artichokes using lemon to prevent discolouration.
- Place artichoke hearts in heavy saucepan.
- Fill with cold water.
- Cover and boil until tender, approximately 30 minutes, drain and blot dry.
- Arrange 1 artichoke bottom on each plate.
- Top each with poached egg.
- Spoon mayonnaise over and serve with crusty bread.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.