Eggs clothespins with artichokes
Instructions
Boil the artichokes al dente in salted water and place on serving dish.
In a saucepan melt the butter left, add chopped shallots, thyme, a pinch of pepper, stir, sprinkle with a glass of wine and let evaporate almost completely.
Sprinkle with a pinch of flour in the Pan, pour a glass of hot water and let simmer 5 minutes.
Cook the eggs for 4 minutes, immersing them in water to a boil, put them under cold water, then Peel and place on artichoke bottoms, nappatele with the sauce.
Garnish with ham cut into strips and serve.
Ingredients and dosing for 4 persons
- 4 eggs
- 4 funds of artichokes
- 2 slices of ham
- 30 g of butter
- Dry white wine
- 1 shallot
- 1 sprig of thyme
- 1 pinch of flour
- Salt
- 1 pinch of pepper