Eggs in artichoke cream
Instructions
INGREDIENTS for 4 PERSONS 450 g of artichoke bottoms, one clove of garlic, a tablespoon of chopped parsley, 30 g extra virgin olive oil, lemon, 4 eggs, 50 g of dry white wine, salt and pepper.
Wash and soak the place artichoke bottoms in water acidulated with lemon, then cut them into chunks.
In a pan you browned garlic, add the artichokes, then add a few moments, then add the wine, salt, pepper and cook for 15-20 minutes.
When cooked add the chopped parsley, mix, transferred to a bowl and let cool.
Halved hard-boiled eggs, remove the yolk and combine it with artichokes, mix the compound and crushing of coarsely with a fork.
Stuffed eggs with artichoke mixture, put them in a serving dish, garnish with parsley leaves and serve.
