Easy

Braised artichokes with egg, ham and lemon

Name: Braised artichokes with egg, ham and lemon
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 500 g Artichoke (hearts; about 8 whole artichokes); 250 g Spring Onion (trimmed); 100 g Green garlic (trimmed); 200 g Egg (4 medium, shell weight excluded); 50 g Serrano ham (4 thin slices); 30 g Lemon (juice: 10 g trimming and 20 g braising); 2500 g Water (750 g trimming, 250 g braising, 1500 g poaching); 50 g Extra virgin olive oil (40 g braising and 10 g finish); 4 g Parsley (chopped); 0.3 g Black pepper (ground); 2 g Salt (for braising)

Artichoke hearts braised with spring onion and young garlic, finished with poached egg and serrano ham. Lemon adds a fresh contrast.

25 minprep

35 mincooking

4servings

1.204 kcalwhole recipe

301 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Omnivorous Main course 30 to 60 minutes Home-style

Gluten-free and 8 more Indicative dietary requirements

View full classification 26 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

StewingBoiling

Appliances

CasseroleSaucepan

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in vitamin CLow calorieLow carbohydrate

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Artichoke hearts; about 8 whole artichokes 500 g
Spring Onion trimmed 250 g
Green garlic trimmed 100 g
Egg 4 medium, shell weight excluded 200 g
Serrano ham 4 thin slices 50 g
Lemon juice: 10 g trimming and 20 g braising 30 g
Water 750 g trimming, 250 g braising, 1500 g poaching 2500 g
Extra virgin olive oil 40 g braising and 10 g finish 50 g
Parsley chopped 4 g
Black pepper ground 0.3 g
Salt for braising 2 g

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Preparation

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Let’s get cooking

Method

Trim the artichokes, remove the fuzzy choke and quarter the hearts. As you work, place in 750 g water with 10 g lemon juice. Weigh 500 g trimmed hearts, drain and discard that water.
Cut the spring onions into wedges and the young garlic into pieces. Place in a shallow saucepan with the artichokes, 40 g oil, 250 g water, remaining 20 g lemon juice, salt and pepper. Cover and simmer gently for 25-30 minutes, shaking the pan, until the artichokes are tender.
Heat the remaining 1500 g water to a very gentle simmer. Crack the eggs into cups and slide into the water; cook for 4-5 minutes until the whites set, or longer to set the yolks too. Lift out with a slotted spoon, drain and discard the water.
Divide all the vegetables and braising sauce between four plates. Add a slice of ham and one egg to each, drizzle with the reserved 10 g oil and finish with all the parsley.

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