How To Make Artichokes with Poached Eggs

Ingredients: four artichokes about the same size, 4 eggs, one sieved hard-boiled egg yolk, juice of 1 lemon 3/4 cup mayonnaise, one tablespoon parsley minced with 1 clove garlic, 1 tablespoon chopped sour pickle, 3 tablespoons white vinegar, salt.

Trim the artichokes by removing the tough outer leaves (1) and thorny tips (2), immersing each in water and lemon juice as it is finished. Cook in boiling salted water for 30 to 40 minutes, or until the bottoms are tender when pierced with a fork.

Meanwhile, bring one quarter water to a boil in large pot and add white vinegar and little salt. Turn down the heat so that the water is barely simmering. One at a time break the four eggs onto a plate (3) and then gently slide each into simmering water (4) with a wooden spatula or strainer, bring the whites up around the yolks (5). Adjust the flame so that the water remains at a bare simmer and cook three minutes.

Remove each egg as it is done with the strainer (6) and place it on a cloth. Trim off ragged edges with knife. Drain the artichokes upside down on a cloth. When cool, spread the center leaves and scrape the choke off the bottom with a teaspoon (7). Sprinkle the hollows with the parsley garlic mixture, capers, and pickles, and place an egg in the center (8). 

Transfer the artichokes to a serving plate (9), sprinkle the leaves with the sieved hard boiled egg yolk (10), and spoon the mayonnaise over the eggs (11). To give this dish even more flavor, mix finely minced fresh herbs such as parsley, tarragon, chives, or chervil into the mayonnaise. Serve as part of an antipasto or as a first course. | Classic Food 

1) Trim the artichokes, removing the stems and tough outer leaves.

2)  Cut off the sharp tips and place the  artichokes in cold water and lemon juice.

3) One at time, break the eggs, onto plate...

4) ...and gently slide into barely simmering water.

5) With the wooden spatula or a strainer, scoop the white around the yolk.

6) As the eggs are cooked, carefully remove them with a strainer.

7) Drain the boiled  artichokes and spread the leaves with a spoon.

8) Place an egg in the center of each artichoke.

9) Arrange the artichoke in a ring on a serving plate.

10) Sprinkle the leaves with hard boiled egg yolk.

11) Then cover each egg with a spoonful of mayonnaise.