Let's take your imagination for a little walk. Look at that picture. Then envision a runny yolk, spilling onto your plate. And in your imagination, break a leaf off of that artichoke. Dip it into the yolk. Go ahead, smother it. Now lift that same artichoke leaf up to your mouth, crispy edges all (watch the yolk, it might drip!) and eat the soft fleshy bit. And then repeat. Repeat again, and again, until the artichoke is nothing but a heart, and then take the heart and do the exact same thing.
Are you still with me? I think egg yolk is my new favorite dipping sauce. At least for artichokes.
Like a lot of my recipes, this one is quite simple (I've got place to be! There's no time to spend an hour slaving away at breakfast!). In fact, I steam the artichoke our pressure cooker, and it's soft in ten minutes flat. There's no way I'm going to wait 30 minutes for an artichoke to steam, especially if I'm day dreaming of egg yolk sauce.
If you don't have a pressure cooker, don't worry--just make an extra artichoke next time your cooking them. Save it (I know, it's hard to wait), and use it the following morning. (Your patience will pay off).
The true key here is baking the eggs just long enough that the white sets (no one wants a runny white) but not so long that the yolk goes hard. When baking my eggs, I stay on the conservative side, taking them out while the middle is still a bit jiggly. I'll leave them on the counter for a few minutes, and let the residual heat finish the job. This gives me more control over the final result.
Serves: 2 | Total Time:
- 1 artichoke, fresh
- 2 eggs
- Olive oil
- Salt & Pepper
- Parsley, chopped
- Optional: half a lemon
- Trim the spin tips from the artichoke leaves. Cut the artichoke in half, and seam until it is cooked through. I use our Instant Pot, and steam the artichoke halves with about 1 inch of water for 10 minutes. If you are steaming your artichoke on the stove, follow the same instruction but place in a steam basket in a pot with about 1 inch of water, cover with a lid, and steam until the leaves are tender--20 to 30 minutes, depending on artichoke size.
- Allow the artichoke to cool enough that you can handle it. Use a knife to cut out the "choke," the fuzzy center. I also pull out the smaller leaves from the middle at this point to make more room for the eggs (I eat those leaves on the spot!)
- Preheat the oven to 350°F. Place artichoke halves in a pan and drizzle with avocado oil. Season with salt and pepper. Crack one egg into the cavity of each artichoke, and place in oven. Bake for 14-18 minutes, until the entire egg white is set. I like my yolks to be a bit runny, so I stay conservative here. Sprinkle each one with additional salt and pepper, and sprinkle with minced parsley. If you have half a lemon, squeeze a bit of juice over top. Serve hot.