Name: Baked Eggs on Artichoke Bottoms
Yield: 4 portions
Ingredients: 4 large artichokes; 4 slices prosciutto; 2 tablespoons sour cream; ¼ cup freshly grated Parmesan cheese; 1 tablespoon Chopped fresh Italian (flat-leaf) parsley; 1 teaspoon freshly ground black pepper; 4 eggs

Preparation info

4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

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 large artichokes
2 tablespoons sour cream
4 slices prosciutto

Gluten-free
Breakfast
Brunch

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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Ingredients

Method

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