Artichokes Italian style with a poached egg

60 min
Type of dish: Vegetables, Eggs
Temperature: Hot
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Frozen chopped artichoke 1.25 kg
Onion 0.05 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
  • 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.


  • 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 19.54 g
Saturates 7.45 g
Monounsaturated fatty acids 8.49 g
Polyunsaturated fatty acids 5.12 g
Cholesterol 269.89 mg
Calcium 339.01 mg
Iron 4.98 mg
Zinc 2.4 mg
Vitamin A 535.63 ug
Vitamin C 41.81 g
Folic acid 174.57 ug
Salt (Sodium) 1239.63 mg
Sugars 13.53 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.