Artichokes With Eggs Recipes

ARTICHOKE EGG CASSEROLE

Steps:

• Drain artichokes, reserving 1/2 cup marinade. Set aside. Cut artichokes into slices; set aside. In a small skillet, saute green onions in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat., In a large bowl, combine the eggs, artichokes, mushrooms, cheese, cracker crumbs, onion mixture and reserved marinade., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

ARTICHOKE AND EGG SPREAD

Steps:

• Combine artichoke hearts, mayonnaise, sour cream, eggs, curry powder, salt, and black pepper in a bowl until well mixed.

ARTICHOKES WITH EGGS

Steps:

• Set the artichokes upright and gently spread the leaves away from the center. Using a tablespoon scoop out the center cluster of leaves and scrape away all of the fuzzy ''choke'' beneath them. Do not scrape away any of the fleshy bottom. Place artichokes on a serving dish or on individual plates.
• Lightly beat the eggs with the mustard, lemon rind, lemon juice and salt and pepper.
• Heat the oil in a skillet and scramble the eggs over medium heat until just set - do not overcook them - they should be fairly soft. Remove the eggs to a bowl and fold in the chive. Spoon some of the eggs into the cavity of each artichoke.
• Spoon two or three tablespoons of the dressing on the eggs in the center of each artichoke and serve.

LEMON ARTICHOKES AND EGGS

Steps:

• Trim artichoke stems, cut away leaves, and remove the fibrous portion at the center of the artichoke, leaving the heart. Slice the hearts.
• Heat olive oil in a skillet over medium heat; cook and stir artichoke slices and garlic until garlic just begins to turn golden, about 5 minutes. Stir in lemon juice, mint, salt, and black pepper; continue to cook until artichoke slices are tender. Spoon a little water into skillet if juices evaporate.
• Pour beaten egg into the skillet and scramble gently until egg is set and not runny, 2 or 3 minutes; serve immediately.

CREAMED EGGS WITH ARTICHOKES

Steps:

• Note: The 12 oz in the 12 oz jar of artichokes includes the weight of the liquid. This means that 1/2 of the jar of artichokes is about 4 oz of actual, drained artichokes.
• Peel eggs. Quarter them lengthwise then divide each quarter crosswise so 1 egg = 8 chunks.
• Chop artichoke hearts.
• In a medium saucepan sauté the shallots in the butter over low-medium heat until softening but not fully cooked.
• Add spinach. Increase heat to medium-high and cook until just heated.
• Add artichokes, thyme, celery seed, 2 cups of milk, sherry, salt and pepper. Heat until just shy of simmering.
• Shake flour with remaining cup of milk. Add to pot and bring to a simmer, stirring constantly. Simmer a few moments to thicken the sauce and eliminate any raw taste from the flour.
• Gently stir in eggs and bacon. Heat briefly then serve in toast cups or over split, toasted, English muffins.

BAKED EGGS WITH ARTICHOKES AND PARMESAN

Steps:

• Rub butter onto bottom and sides of two 3/4-cup soufflé dishes or custard cups, dividing equally. Sprinkle with herbs, dividing equally. Place 4 artichoke pieces in each dish. Crack 1 egg into each dish, being careful not to break yolk. Sprinkle eggs with salt, pepper, and cheese. (Can be prepared 1 day ahead. Cover; chill.)
• Preheat oven to 400°F. Bake until eggs are softly set and cheese is golden, about 9 minutes. Serve immediately.

BAKED ARTICHOKES WITH CODDLED EGGS NICOISE

Steps:

• With a large, sharp knife, slice one third off the top of each artichoke.
• Pull off the outer leaves and discard them.
• Break the artichoke stems off at the base, then trim about 1/4 inch from the base.
• Use the butter to grease a flameproof casserole dish just large enough to hold the artichokes.
• Place the artichokes in it and pour the wine and water over them.
• 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.
• Remove the artichokes from the casserole, reserving the cooking liquid.
• Leave the artichokes to cool, placing them upside down to drain off any liquid.
• Preheat the oven to 400° F.
• To create a central cavity in each artichoke, pull out the small inner leaves, then use a teaspoon to scrape out the fibrous choke.
• Place the artichokes in a baking dish and crack an egg into the center of each one.
• Season generously with salt and pepper and bake in the oven for 5 minutes, or until the eggs are lightly set.
• Meanwhile, make the sauce: Reheat the cooking liquid, then add the cream and boil for 5 minutes.
• Stir in the tomatoes and basil and season to taste.
• Place each artichoke on a serving plate, coat lightly with the sauce and serve immediately.

LEMON SPAGHETTI WITH ROASTED ARTICHOKES

Steps:

• Heat oven to 425 degrees. Line a baking sheet with parchment paper.
• Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
• Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
• While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
• Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
• Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
• Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
• Top with the roasted artichokes, a little more black pepper and torn basil, and serve.

SAUTéED ARTICHOKES, POTATOES & EGG

Steps:

• Heat 4 tbsp of the olive oil in a large frying pan over a medium heat and add the onion and potatoes. Fry for 12-15 mins or until the potatoes are soft right through and everything is golden.
• Add the artichoke hearts, garlic, chilli and seasoning, and cook for another 2 mins or so. Meanwhile, heat the rest of the oil in another pan and fry the eggs, scooping the hot oil up over them to help cook the yolks.
• Stir the parsley into the potatoes and artichokes, and check the seasoning. Serve with the fried eggs on top.