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Baked Artichokes With Coddled Eggs Nicoise Recipe

Elevate your dinner party with this stunning Baked Artichokes with Coddled Eggs Nicoise recipe, inspired by Paul Gaylor's "A Passion for Vegetables." This recipe transforms humble artichokes into a dramatic and delicious centerpiece, showcasing the vibrant flavors of the Mediterranean. Each artichoke is delicately baked, creating a perfect vessel for a perfectly coddled egg. Finished with a rich, creamy tomato and basil sauce, this dish is a true celebration of vegetables. Impress your guests with this unique and unforgettable culinary experience!

Prep Time 20 mins
Cook Time 60 mins
Calories 352.4 kcal
Protein 23g
Rating 5.0 (1 Reviews)
Baked Artichokes With Coddled Eggs Nicoise 103

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Artichokes With Coddled Eggs Nicoise

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How to Make Baked Artichokes With Coddled Eggs Nicoise

  1. Preheat oven to 400°F (200°C).
  2. Prepare the artichokes: Cut 1/3 off the top of each artichoke using a large, sharp knife. Pull off and discard the outer leaves. Break off the stems at the base and trim 1/4 inch from the base of each artichoke.
  3. Grease a flameproof casserole dish with 2 tablespoons of butter. Place artichokes in the dish. Pour in 1 cup of dry white wine and 1/2 cup of water.
  4. Bring to a boil on the stovetop, then reduce heat to low, cover, and simmer gently for 15-20 minutes, or until the artichokes are tender. Test for doneness by inserting a knife into the base – it should go in easily.
  5. Remove the artichokes from the casserole, reserving the cooking liquid. Let the artichokes cool upside down to drain excess liquid.
  6. While artichokes cool, prepare the sauce: Reheat the reserved cooking liquid in a saucepan. Add 1/2 cup heavy cream and simmer for 5 minutes.
  7. Stir in 1/2 cup chopped tomatoes and 2 tablespoons chopped fresh basil. Season generously with salt and pepper to taste.
  8. Create a central cavity in each artichoke by gently pulling out the small inner leaves and scraping out the fibrous choke with a teaspoon.
  9. Place the prepared artichokes in an oven-safe baking dish. Crack one egg into the center of each artichoke.
  10. Season the eggs generously with salt and pepper.
  11. Bake for 5-7 minutes, or until the eggs are cooked to your liking.
  12. Spoon the sauce generously over each artichoke.
  13. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

6g

Fat

72g

Carbs

5g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Main Ingredient Preparation Seafood Vegetables Fish Dietary Low Sodium Low Calorie Low Carb Low In Something Saltwater Fish