| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Extra virgin olive oil |
| 1 |
lb |
Baby artichokes, peeled, cleaned, sliced paper thin, in acidulated water |
| 6 |
|
Jumbo eggs |
| 1/2 |
c |
Freshly grated Pecorino |
INSTRUCTIONS
In a non-stick saute pan, heat the oil until just smoking. Drain the
artichokes and pat them dry with towels. Saute the artichokes a handful at
a time until they are golden brown. Continue until all are done.
Meanwhile, crack the eggs into a bowl and just break the yolks. Do not
whisk or stir. Add cheese and let stand. When all the artichokes are done,
place them all back in the pan. Pour the eggs over the artichokes and swirl
the pan to allow the eggs to drip through and make contact with the pan.
Cook until the eggs set, about 5 to 6 minutes. Toss onto a plate and serve.
Yield: 4 servings
Recipe by: MOLTO MARIO
Posted to MC-Recipe Digest V1 #493 by Sue <suechef@sover.net> on Mar 02,
1997.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”