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Baked Eggs on Artichoke Bottoms
Preparation info
4
portions- Difficulty
Easy
Appears in
By Sheila Lukins and Julee Rosso
Published 1989
Baked eggs served atop prosciutto and artichoke bottoms are perfect for an elegant brunch or a light luncheon. Place them in the center of large plates with a decorative rim. When buying the artichokes for this dish, be sure to choose large ones. An egg will nestle in the bottom of each.
Ingredients
4 2 tablespoons 4
Method
- Place the artichokes in a large saucepan, and add 1 inch of water. Bring it to a boil, reduce the heat, and cover. Cook until the artichokes are tender, about 45 minutes. Remove them from the pot and set them aside to drain and cool.
Preheat the oven to 375°F
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