Artichokes Italian style with a poached egg Alkatene

60 min
Type of dish: Vegetables, Eggs
Temperature: Hot
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Frozen chopped artichoke 1.25 kg
Onion 0.05 kg
Champignons 0.15 kg
Ground white pepper 0.001 g
Table salt 2.5 g
Serrano ham 0.05 kg
Grated cheese 0.05 kg
Parsley 5.0 g
Serrano ham 0.1 kg
Eggs 5.0 ud
Elaboration
  • Pre-cook the artichokes in a white stock, with an English style or steam if they are frozen. Then boil the artichokes.
  • Side dish:
    • Brunoise the onion and cook until soft.
    • Cut the mushroom into quarters, add and let cook.
    • Finally add the tomato concassé.  
    • Salt to taste.
  • For the dressing:
    • Prepare a  velouté sauce with a white roux and stock to which add reduced white wine, salt, white pepper and brunoised parsley.
  • For the crispy ham:
    • Cut the ham slices into half and place in the oven at 100 ºC, with weight on top, add baking paper between layers.
    • Leave until crisp.
  • Cook the poached egg at 65 ºC for about 22 minutes.

SERVING

  • Put the artichoke in the gastronorm, over the garnish and the sauce.
  • Add the diced ham, the poached egg and sprinkle the grated cheese.
  • Before serving grill the cheese, add the chopped parsley and the crunchy ham.
Nutritional information (1 portion)
Fiber 19.81 g
Saturates 7.71 g
Monounsaturated fatty acids 8.82 g
Polyunsaturated fatty acids 5.28 g
Cholesterol 301.21 mg
Calcium 351.35 mg
Iron 5.3 mg
Zinc 2.54 mg
Vitamin A 596.9 ug
Vitamin C 43.2 g
Folic acid 181.17 ug
Salt (Sodium) 1136.94 mg
Sugars 13.78 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.