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
Add artichokes to a large bowl and cover with cold water and squeeze 1 whole lemon into the bowl.
In a small bowl, add the eggs and cover with warm water. Set aside.
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.
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.
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.
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.
Crack in one egg at a time, lightly swirling the water after each one. Cover and let cook for 3 minutes.
Remove from eggs from the water, drain and blot.
For the Polenta and Assembly
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.
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.