"This is one of my favorite comforting ways to eat eggs!"
Pan Roasted Baby Artichokes With Cheddar Polenta, Tomato Pesto And Poached Egg
4
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 1hr
Cook time 30mins
Serves or Makes: 4
Recipe Card
For the Artichokes and Eggs
ingredients
- 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
ingredients
- 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
Method
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.