Baked Artichokes With Coddled Eggs Nicoise

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 medium globe artichokes
• 2 tablespoons unsalted butter
• 1/2 cup dry wine
• 2/3 cup water
• 4 large eggs
• 2/3 cup heavy cream
• 2 plum tomatoes, skinned,seeded and cut into small dice
• 8 fresh basil leaves, roughly chopped
• salt
• pepper

Recipe

• 1 with a large, sharp knife, slice one third off the top of each artichoke.
• 2 pull off the outer leaves and discard them.
• 3 break the artichoke stems off at the base, then trim about 1/4 inch from the base.
• 4 use the butter to grease a flameproof casserole dish just large enough to hold the artichokes.
• 5 place the artichokes in it and pour the wine and water over them.
• 6 bring to a boil, then reduce the heat, cover and cook gently for 15-20 minutes or until just tender; test the base of each artichoke with the point of a knife.
• 7 remove the artichokes from the casserole, reserving the cooking liquid.
• 8 leave the artichokes to cool, placing them upside down to drain off any liquid.
• 9 preheat the oven to 400° f.
• 10 to create a central cavity in each artichoke, pull out the small inner leaves, then use a teaspoon to scrape out the fibrous choke.
• 11 place the artichokes in a baking dish and crack an egg into the center of each one.
• 12 season generously with salt and pepper and bake in the oven for 5 minutes, or until the eggs are lightly set.
• 13 meanwhile, make the sauce: reheat the cooking liquid, then add the cream and boil for 5 minutes.
• 14 stir in the tomatoes and basil and season to taste.
• 15 place each artichoke on a serving plate, coat lightly with the sauce and serve immediately.