Baked Artichokes With Coddled Eggs Nicoise Recipes

EASY BAKED ARTICHOKE RECIPE BY TASTY

Steps:

• Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
• Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
• Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
• Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
• When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
• Enjoy!

ARTICHOKE EGG CASSEROLE

Steps:

• Drain artichokes, reserving 1/2 cup marinade. Set aside. Cut artichokes into slices; set aside. In a small skillet, saute green onions in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat., In a large bowl, combine the eggs, artichokes, mushrooms, cheese, cracker crumbs, onion mixture and reserved marinade., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

EGG AND ARTICHOKE SQUARES (BAKE)

Steps:

• Saute green onion and garlic in the oil marinade from the artickoke jar.
• Combine all ingredients in greased, large casserole (11 X 7 X 1 inch).
• Bake at 350 degrees for 40 minutes.
• Cut into squares, hence the name of the dish!
• Can serve hot or cold.
• Note-can prepare ahead and refrigerate or freeze. Thaw and heat for 15 to 20 minutes.

BAKED EGGS WITH ARTICHOKES AND PARMESAN

Steps:

• Rub butter onto bottom and sides of two 3/4-cup soufflé dishes or custard cups, dividing equally. Sprinkle with herbs, dividing equally. Place 4 artichoke pieces in each dish. Crack 1 egg into each dish, being careful not to break yolk. Sprinkle eggs with salt, pepper, and cheese. (Can be prepared 1 day ahead. Cover; chill.)
• Preheat oven to 400°F. Bake until eggs are softly set and cheese is golden, about 9 minutes. Serve immediately.

BAKED ARTICHOKES WITH CODDLED EGGS NICOISE

Steps:

• With a large, sharp knife, slice one third off the top of each artichoke.
• Pull off the outer leaves and discard them.
• Break the artichoke stems off at the base, then trim about 1/4 inch from the base.
• Use the butter to grease a flameproof casserole dish just large enough to hold the artichokes.
• Place the artichokes in it and pour the wine and water over them.
• Bring to a boil, then reduce the heat, cover and cook gently for 15-20 minutes or until just tender; test the base of each artichoke with the point of a knife.
• Remove the artichokes from the casserole, reserving the cooking liquid.
• Leave the artichokes to cool, placing them upside down to drain off any liquid.
• Preheat the oven to 400° F.
• To create a central cavity in each artichoke, pull out the small inner leaves, then use a teaspoon to scrape out the fibrous choke.
• Place the artichokes in a baking dish and crack an egg into the center of each one.
• Season generously with salt and pepper and bake in the oven for 5 minutes, or until the eggs are lightly set.
• Meanwhile, make the sauce: Reheat the cooking liquid, then add the cream and boil for 5 minutes.
• Stir in the tomatoes and basil and season to taste.
• Place each artichoke on a serving plate, coat lightly with the sauce and serve immediately.