Artichokes in egg Sauce
Instructions
Clean the artichokes by tougher leaves and cut the ends.
As you clean them put them in water with half the lemon juice.
In a saucepan bring to boil the broth with vinegar, lemon stayed, the wine, tarragon, mint, salt and pepper.
Dip artichokes, cook covered for 15 minutes, discover them and continue cooking for another 15 minutes letting them taste good in the sauce.
Cooking time has placed in every dish a whole Artichoke and one in half.
Add the bottom four teaspoons of cooking oil, vinegar and salt and pour over artichokes.
Eliminated the whites of hard-boiled eggs and yolks broken letters about artichokes, then serve.
Ingredients and dosing for 6 persons
- 9 artichokes
- 3 lemons (juice)
- 1/2 cup of white wine
- 2 tablespoon of white wine vinegar
- 1 tablespoon of fresh mint leaves
- 1/2 tablespoon of tarragon
- 2 ladles of broth
- 6 hardboiled eggs
- Walnut oil
- Salt
- Pepper