Total Time
20mins
Prep 0 mins
Cook 20 mins

Artichokes and Poached eggs.

Ingredients Nutrition

Directions

  1. Slice hearts thin and place in bowl with one quart of water and 3 tbsp lemon juice.
  2. Grind the cumin seeds and toast for 4 minutes. Set aside.
  3. Poach the eggs in the vinegar. Keep warm after removing from water.
  4. Heat the garlic and parsley in oil or a bit of broth. Add the artichokes, vegetable stock, cumin, salt and pepper. Cook until tender, about 5 minutes.
  5. Place on serving plate with eggs. Drizzle with flavored oil.

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