Ingredients for two:
- four morellini and violet artichokes.
- four fresh eggs.
- ½ cup extra virgin olive oil.
-
flour to taste - salt and pepper to taste PROCEDURE
: Clean the artichokes
rimuiovendo leaves harder then cut the ends and cut the artichokes vertically otttenendo three or four slices of the thickness of a finger, hold the artichokes dipped in plenty of water and vinegar or lemon water to prevent blacken.
drain well to remove excess water and, without removing it from the bowl, add a little flour, stirring well to ensure that the artichokes will be covered.
Heat oil in a frying pan or, even better in a black iron and neatly arrange the artichoke slices and brown slowly on both sides, careful not to raise too much heat because doing so bake the artichokes while still remaining outside hard inside; At the end of cooking the artichokes have absorbed almost all the oil.
just Beat the eggs in a bowl, adding a couple of tablespoons of water, add salt and pour over artichokes that you leave in the pan.
Cook on low heat off but being careful to lift the tart side, helping you with a fork and tilting the pan so that the still liquid egg and bake in the distance. Gradually add hot
leaving the egg is soft enough.
In my opinion does not go against neither added anything to nor parsley lemon as it does ... someone on the edge, having available a beautiful and add a generous amount of white truffles!
drain well to remove excess water and, without removing it from the bowl, add a little flour, stirring well to ensure that the artichokes will be covered.
Heat oil in a frying pan or, even better in a black iron and neatly arrange the artichoke slices and brown slowly on both sides, careful not to raise too much heat because doing so bake the artichokes while still remaining outside hard inside; At the end of cooking the artichokes have absorbed almost all the oil.
just Beat the eggs in a bowl, adding a couple of tablespoons of water, add salt and pour over artichokes that you leave in the pan.
Cook on low heat off but being careful to lift the tart side, helping you with a fork and tilting the pan so that the still liquid egg and bake in the distance. Gradually add hot
leaving the egg is soft enough.
In my opinion does not go against neither added anything to nor parsley lemon as it does ... someone on the edge, having available a beautiful and add a generous amount of white truffles!
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