Artichokes with Hard Boiled Eggs
calories: medium
category: second course
cost: medium
difficulty: medium
preparation time: 60
Ingredients
Artichokes 4
Eggs 4
Lemons 2
Extra virgin olive oil as required
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Eggs 4
Lemons 2
Extra virgin olive oil as required
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Remove the outer tougher leaves of the artichokes and cut the points off. Cut them into four parts each and remove the inner fluff.
Prepare a pot with water and a little salt and squeeze the lemons into them. Bring the water to a boil and put the artichokes inside. Let them boil until they are tender.
Boil the eggs in a small pot and when the water starts boiling continue for 5 to 6 minutes. Then pass them under cold water tap and peel.
Drain the artichokes and dry them. Arrange them on a serving plate together with the hard boiled eggs cut into segments.
Whisk a little oil together with lemon juice, salt and pepper. Season the dish with this sauce and serve. The Chef's tips While you are boiling the eggs, if the egg shells break, add a little vinegar and the whites will not ooze out. We recommend you try the wine Zagarolo with this recipe. Curiosity Keep the eggs out of the refrigerator in a cool dry place until the expiry date. If you keep them in the refrigerator, you can keep them for an extra couple of days before using.
Prepare a pot with water and a little salt and squeeze the lemons into them. Bring the water to a boil and put the artichokes inside. Let them boil until they are tender.
Boil the eggs in a small pot and when the water starts boiling continue for 5 to 6 minutes. Then pass them under cold water tap and peel.
Drain the artichokes and dry them. Arrange them on a serving plate together with the hard boiled eggs cut into segments.
Whisk a little oil together with lemon juice, salt and pepper. Season the dish with this sauce and serve.
