Pan Roasted Baby Artichokes With Cheddar Polenta, Tomato Pesto And Poached Egg

"This is one of my favorite comforting ways to eat eggs!"
-- @lorindabreeze
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  • Recipe Card
Prep time 1hr
Cook time 30mins
Serves or Makes: 4

Recipe Card

For the Artichokes and Eggs


  • 24 baby artichokes, cleaned, trimmed and halved
  • 2 cups cherry tomatoes
  • 4 large eggs
  • 1 (8-ounce) jar sun-dried tomato pesto
  • Kosher salt and pepper, to taste

For the Polenta


  • 3 cups water
  • 1 cup milk
  • 1 cup Italian style coarse polenta
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 3/4 cup sharp cheddar cheese, grated

For the Artichokes, Tomatoes and Eggs


  • Step 1

    Add artichokes to a large bowl and cover with cold water and squeeze 1 whole lemon into the bowl.

  • Step 2

    In a small bowl, add the eggs and cover with warm water. Set aside.

  • Step 3

    In a heavy skillet, heat a 1/2 inch of olive oil over medium heat. Drain and blot the artichokes and, when the oil is nearly smoking, carefully add them to the skillet.

  • Step 4

    Season well with salt and pepper, stirring to coat with oil. Let the artichokes brown slightly, stirring occasionally, until they are tender, about 5 minutes.

  • Step 5

    Add the cherry tomatoes to the pan and cook until they soften and pop, 2-3 minutes. Keep warm until the polenta and eggs have cooked.

  • Step 6

    Fill a medium sauce pan two-thirds of the way full with water, bring to a low simmer on medium high heat. Reduce the heat to low and with a large serving spoon, lightly swirl the water to create a vortex.

  • Step 7

    Crack in one egg at a time, lightly swirling the water after each one. Cover and let cook for 3 minutes.

  • Step 8

    Remove from eggs from the water, drain and blot.

For the Polenta and Assembly

  • Step 1

    In a medium sauce pot, bring the milk, water and a pinch of salt to a boil. Reduce to a simmer and slowly pour the cornmeal polenta in a stream, whisking to prevent lumps. Simmer and stir until thick and creamy, about 5-10 minutes. If the polenta is too thick add a little more water to thin it out. Remove from the heat and add the butter, oil and the cheese stirring together well.

  • Step 2

    Divide the polenta up on each of the 4 plates. Add a spoonful or two of the tomato pesto to the top Arrange the artichokes & tomatoes alongside the polenta. Top each mound of polenta with a poached egg. Add a little more salt and freshly ground pepper to each serving.