Poached eggs with artichokes
Instructions
Remove toughest leaves of artichokes and spuntateli.
Boil them in salted boiling water.
Meanwhile, prepare the poached eggs.
In a pan bring to a boil the salted water with a tablespoon of white vinegar, sgusciatevi eggs, reduce the heat so that the liquid sobbolla.
When white is nicely clotted around the yolk, drain the eggs with a perforated scoop.
Drain the artichokes, cut them in half and arrange in a baking dish and lay over poached eggs.
Sprinkle with milk, sprinkled with grated Parmesan and passed in a preheated oven at 180 degrees for a few minutes.
Ingredients and dosing for 4 persons
- 500 g of artichokes
- 4 eggs
- 50 g of parmigiano
- 1/2 cup of milk
- 1 tablespoon of white wine vinegar
- Salt