Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 8 large artichokes
• 3 lemons, juiced
• 2 cups panko breadcrumbs
• 2 cups all-purpose flour
• 16 eggs, divided
• 1 cup Choron sauce (tomato béarnaise), warmed
• 2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 1 lb spinach, washed and stems removed
• 1 tsp garlic, minced
• 1 tbsp unsalted butter, plus more for frying
• 1/2 cup apple cider vinegar
• 1/4 bunch fresh chervil, leaves picked
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

Method

1. Snap off the tough outer leaves and trim each artichoke down to its base, rubbing the cut surfaces with lemon juice as the work progresses. Simmer the bottoms in water acidulated with the remaining lemon juice for 20 to 25 minutes until tender, then drain, scoop out the chokes, and keep warm.
2. Set up a breading station with the flour in one dish, 4 of the eggs beaten in a second, and the panko in a third. Coat each artichoke bottom in flour, then egg, then panko, pressing the crumbs on firmly.
3. Melt the butter in a large pan, add the garlic for 30 seconds, then add the spinach and cook until wilted. Pour in the heavy cream and simmer for 5 to 6 minutes until thickened, then stir in the Parmesan, salt and pepper. Keep warm.
4. Fry the breaded artichoke bottoms in a little butter and oil over medium-high heat for 2 to 3 minutes per side until crisp and golden. Drain on kitchen paper.
5. Bring a wide pan of water with the apple cider vinegar to the barest simmer. Crack the remaining 8 eggs into the water in two batches and poach for 3 minutes, until the whites are set and the yolks still runny. Lift out with a slotted spoon and drain briefly.
6. Spoon a bed of creamed spinach onto each plate, set a fried artichoke bottom on top, and place a poached egg in its cup. Spoon the warm Choron sauce over the egg and finish with chervil leaves.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).