4 artichoke hearts 25 g/1 oz butter
1 shallot , chopped 1s prig fresh thyme, chopped 200 ml/7 fl oz dry white wine
pinch of plain flour 4 eggs salt and pepper
2 slices cooked ham, cut into strips, to garnish


1.Cook the artichoke hearts in salted, boiling water until just tender, then drain and arrange on awarm serving dish. Melt the butter in a frying pan, add the shallot thyme and a pinch of pepper and cook over a low heat, stirring occasionally, for 5 minutes.
2.Pour in the wine and cook until it has almost completely evaporated. Sprinkle with the flour, stir in 200ml/ 7 fl oz warm water and simmer for 5minutes.
3. Cook the eggs in boiling water for 4-5 minutes, then remove from the pan, refresh under cold water and shell.
4.Place the eggs on the artichoke hearts and pour the sauce over them. Garnish with the ham and serve.

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