Baked Artichokes with Coddled Eggs Nicoise is a culinary masterpiece derived from Paul Gayler’s exquisite book, “A Passion For Vegetables.” This recipe, a testament to his culinary prowess, epitomizes the fusion of simplicity and sophistication, elevating the humble artichoke into a culinary spectacle. With a cook time of 40 minutes and a prep time of 20 minutes, this dish promises to tantalize the taste buds with its rich flavors and vibrant colors.
To embark on this culinary journey, gather the following ingredients: 4 artichokes, 2 tablespoons of unsalted butter, 1/2 cup of dry white wine, 2/3 cup of water, 4 eggs, 2/3 cup of heavy cream, 2 plum tomatoes, 8 fresh basil leaves, salt, and pepper. These fresh and wholesome ingredients are the building blocks of a dish that celebrates the essence of vegetables in all their glory.
Begin by preparing the artichokes. With a large, sharp knife, carefully slice off one third of the top of each artichoke. Next, remove the outer leaves and discard them, revealing the heart of the artichoke. Trim the stems about 1/4 inch from the base to ensure even cooking.
Now, prepare a flameproof casserole dish by greasing it with butter, ensuring it’s just large enough to accommodate the artichokes. Place the artichokes in the dish and pour in the white wine and water, allowing them to gently simmer and infuse with flavor. Cover the dish and cook for 15-20 minutes until the artichokes are tender, as tested by the point of a knife.
Once tender, carefully remove the artichokes from the casserole, reserving the cooking liquid for later use. Allow the artichokes to cool, draining any excess liquid by placing them upside down.
While the artichokes cool, preheat your oven to 400°F (200°C). With the cooled artichokes, create a central cavity by removing the small inner leaves and scraping out the fibrous choke with a teaspoon, ensuring a perfect vessel for the eggs.
Place the prepared artichokes in a baking dish and crack one egg into the center of each. Season generously with salt and pepper, then bake in the preheated oven for approximately 5 minutes, or until the eggs are lightly set, creating a harmonious union of flavors and textures.
As the eggs bake, prepare the sauce by reheating the reserved cooking liquid. Add the heavy cream and allow it to boil for 5 minutes, infusing the sauce with richness and depth of flavor. Stir in the diced plum tomatoes and torn basil leaves, seasoning to taste with salt and pepper.
To serve, place each artichoke on a serving plate, generously ladle the sauce over the top, and garnish with additional fresh basil leaves for a touch of elegance. Serve immediately, allowing your guests to indulge in the decadent combination of baked artichokes and coddled eggs, a symphony of flavors that transcends the ordinary and celebrates the beauty of vegetables.
With an aggregated rating of 5 stars and a single glowing review, this recipe has captured the hearts and palates of those who have experienced its magic. Each bite is a culinary revelation, a testament to the transformative power of simple, fresh ingredients when combined with skill and passion. So, embrace the art of vegetable cookery and embark on a culinary adventure with Baked Artichokes with Coddled Eggs Nicoise, a dish that is sure to leave a lasting impression on all who partake.
