Artichoke Tartare

1. 1

   Slice hearts thin and place in bowl with one quart of water and 3 tbsp lemon juice.

2. 2

   Grind the cumin seeds and toast for 4 minutes. Set aside.

3. 3

   Poach the eggs in the vinegar. Keep warm after removing from water.

4. 4

   Heat the garlic and parsley in oil or a bit of broth. Add the artichokes, vegetable stock, cumin, salt and pepper. Cook until tender, about 5 minutes.

5. 5

   Place on serving plate with eggs. Drizzle with flavored oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.