Soft-Cooked Eggs and Artichokes in Broth

Name: Soft-Cooked Eggs and Artichokes in Broth
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 larges artichokes; 946 milliliters chicken stock, preferably homemade; 8 cremini mushrooms, thinly sliced; 4 servings Freshly grated Parmesan cheese and crusty bread, for serving; 4 larges eggs; 1 garlic clove, thinly sliced; 1 lemon, halved lengthwise; 1 Tbsp extra-virgin olive oil; 4 servings Salt and freshly ground pepper; 2 scallions, thinly sliced

Soft-Cooked Eggs and Artichokes in Broth might be just the main course you are searching for. One portion of this dish contains roughly 15g of protein, 11g of fat, and a total of 233 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of eggs, parmesan cheese and crusty bread, cremini mushrooms, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a dairy free and vegetarian diet.

Instructions

Fill a bowl with water and squeeze a lemon half into it. Working with 1 artichoke at a time, snap off the tough outer leaves and trim the stem to 1 inch. Using a sharp knife, cut off the top two-thirds of the artichoke. With a teaspoon, scoop out the furry choke. Peel the artichoke base, removing the dark green skin and add to the lemon water. Very thinly slice the artichoke bottoms and return to the water.

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Artichoke Bottoms

Artichoke

Lemon

Water

Base

Equipment you will use

Knife

Bowl

Cut the remaining lemon half into wedges.

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Lemon

In a large, deep skillet, heat the oil.

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Cooking Oil

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Frying Pan

Add the garlic and cook over moderately high heat until softened, 30 seconds.

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Garlic

Add the stock, season with salt and pepper; bring to a boil.

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Salt And Pepper

Stock

Drain the artichokes, add to the skillet and simmer until crisp-tender, 3 minutes.

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Artichoke

Equipment you will use

Frying Pan

Add the mushrooms; simmer for 2 minutes.

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Mushrooms

Crack the eggs into the soup, leaving space between them. Cook gently over moderately low heat until the whites are set but the yolks are still runny, about 2 minutes. Carefully spoon each egg into a bowl, then ladle the soup on top.

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Egg Yolk