Baked Artichokes with Coddled Eggs Nicoise -

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Baked Artichokes with Coddled Eggs Nicoise

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By Paul Gayler

Photo: Gus Filgate

Posted July 23rd, 2007

This article is reprinted with permission from A Passion for Vegetables: Simple and Inspired Recipes from Around the Globe, by Paul Gayler, (2000, The Lyons Press)

A Passion for Vegetables: Simple and Inspired Recipes from Around the Globe

Servings:	4
Author Notes:	Baking eggs inside of a vegetable shell is not a new idea but is does make for a rather dramatic presentation.
Ingredients:	4 medium to large 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 salt and pepper to taste
Instructions:	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 400Â° 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.