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Baked Artichokes With Coddled Eggs Nicoise Recipe

4 med to large globe artichokes
2 Tbsp. unsalted butter
1/2 c. dry white wine
2/3 c. water
4 lrg Large eggs
2/3 c. heavy cream
2 x plum tomatoes skinned, seeded, and cut into small dice
8 x fresh basil leaves roughly minced Salt to taste Freshly-grnd black pepper to taste


With a large, sharp knife, slice one third off the top of each artichoke. Pull off the outer leaves and throw away them. Break the artichoke stems off at the base, then trim about 1/4 inch from the base. Use the butter to grease a flameproof casserole dish just large sufficient to hold the artichokes. Place the artichokes in it and pour the wine and water over them. Bring to a boil, then reduce the heat, cover and cook gently for 15 to 20 min or possibly till just tender; test the base of each artichoke with the point of a knife. Remove the artichokes from the casserole, reserving the cooking liquid. Leave the artichokes to cold, placing them upside down to drain off any liquid. Preheat the oven to 400 degrees. To create a central cavity in each artichoke, pull out the small inner leaves, then use a tsp. to scrape out the fibrous choke. Place the artichokes in a baking dish and crack an egg into the center of each one. Season generously with salt and pepper and bake in the oven for 5 min, or possibly till the Large eggs are lightly set. Meanwhile, make the sauce: Reheat the cooking liquid, then add in the cream and boil for 5 min. Stir in the tomatoes and basil and season to taste. Place each artichoke on a serving plate, coat lightly with the sauce and serve immediately. This recipe yields 4 servings.

Source: cookeatshare.com