Ingredients for Artichokes Parisienne
- 2 tablespoons mayonnaise
- Capers
- Onions
- Cornichons
- 1 teaspoon chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 6 large artichoke hearts
- 1 lemon, for rubbing
- 6 large eggs
- enough cold water
- crusty bread, for serving
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How to Make Artichokes Parisienne
- In a small bowl, whisk together 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon chopped fresh parsley, 1 teaspoon chopped fresh chives, 1/2 teaspoon garlic powder, and a pinch of salt and pepper.
- Clean 6 artichoke hearts, using lemon juice to prevent discoloration. Trim the stems and remove any tough outer leaves.
- Place the artichoke hearts in a heavy saucepan. Add enough cold water to cover them completely.
- Bring the water to a boil, then reduce heat to a simmer, cover, and cook for 30 minutes, or until the artichoke hearts are tender.
- Carefully remove the artichoke hearts from the saucepan; drain and pat them dry with paper towels.
- Gently poach 6 eggs until the whites are set but the yolks are still runny (approximately 3-4 minutes).
- Arrange one artichoke heart on each of six plates.
- Top each artichoke heart with a poached egg.
- Spoon the prepared mayonnaise mixture generously over the eggs and artichoke hearts.
- Serve immediately with crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
13g
Fat
17g
Carbs
11g
