EGGS WITH ARTICHOKES (Huevos con Alcahofas)

Ingredients

• 1 garlic clove, crushed
• Salt
• Pepper
• 1 tablespoon olive oil
• Y2 cup thick tomato juice
• Juice 1 lemon
• 6 eggs
• 6 artichoke bottoms
• 6 slices beef marrow
• 1 tablespoon minced parsley

Method

1. 1

   Fry the garlic in the olive oil and add the lemon juice and artichoke bottoms.

2. 2

   Cover with boiling salted water and cook until the artichokes are tender, then remove from water and drain.

3. 3

   Place in a hot flat serving dish and cover with a layer of hot tomato juice boiled down until thick.

4. 4

   Fry one egg for each artichoke, season and place on top.

5. 5

   Over the egg place a round slice of fried marrow and top the marrow with parsley.

Nutrition per serving

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 58. The excerpt below is the record exactly as published.

EGGS WITH ARTICHOKES (Huevos con Alcahofas) 1 garlic clove, crushed Salt and pepper 1 tablespoon olive oil Y2 cup thick tomato juice Juice 1 lemon 6 eggs 6 artichoke bottoms 6 slices beef marrow 1 tablespoon minced parsley

Cook this with the app: pantry check, scaling, and the assistant.