Artichokes With Eggs

Name: Artichokes With Eggs
Ingredients: 4 artichokes cooked according to basic recipe and at room temperature; 4 eggs; 2 teaspoons Dijon mustard; 1 teaspoon grated lemon rind; 1/2 teaspoon lemon juice; Salt and freshly ground pepper to taste; 3 tablespoons olive oil; 1 teaspoon minced fresh chive; Tarragon dressing (recipe follows)

9 ingredients

9 steps

Ingredients

4 artichokes cooked according to basic recipe and at room temperature
4 eggs
2 teaspoons Dijon mustard
1 teaspoon grated lemon rind
1/2 teaspoon lemon juice
Salt and freshly ground pepper to taste
3 tablespoons olive oil
1 teaspoon minced fresh chive
Tarragon dressing (recipe follows)

Directions

1

Set the artichokes upright and gently spread the leaves away from the center.
2

Using a tablespoon scoop out the center cluster of leaves and scrape away all of the fuzzy ''choke'' beneath them.
3

Do not scrape away any of the fleshy bottom.
4

Place artichokes on a serving dish or on individual plates.
5

Lightly beat the eggs with the mustard, lemon rind, lemon juice and salt and pepper.
6

Heat the oil in a skillet and scramble the eggs over medium heat until just set - do not overcook them - they should be fairly soft.
7

Remove the eggs to a bowl and fold in the chive.
8

Spoon some of the eggs into the cavity of each artichoke.
9

Spoon two or three tablespoons of the dressing on the eggs in the center of each artichoke and serve.