Prep 20 mins
Cook 40 mins
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.
- 4 medium globe artichokes
- 2 tablespoons unsalted butter
- 1⁄2 cup dry white wine
- 2⁄3 cup water
- 4 large eggs
- 2⁄3 cup heavy cream
- 2 plum tomatoes, skinned,seeded and cut into small dice
- 8 fresh basil leaves, roughly chopped
- 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.