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What you need:
8 lids frozen or canned artichoke
2 tbsp chopped fresh parsley
2 fl oz / 60 ml of extra virgin olive oil
8 eggs
50 g coffee pot
Salt
What you do:

Preheat the  oven at 180 C / 350F / gas mark 4
In a saucepan boil a litre of water  and cook the artichokes  for 8 minutes.

Strain well.

Carefully place the artichokes into a baking tray for small cakes, then carefully break each egg into each artichoke cavity and bake for  about 5 minutes.

Place on a serving  platter and garnish with a teaspoon coffee pot.

Drizzle olive oil over the top, sprinkle with parsley and serve.

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