-
1
With a large, sharp knife, slice one third off the top of each artichoke.
-
2
Pull off the outer leaves and throw away them.
-
3
Break the artichoke stems off at the base, then trim about 1/4 inch from the base.
-
4
Use the butter to grease a flameproof casserole dish just large sufficient to hold the artichokes.
-
5
Place the artichokes in it and pour the wine and water over them.
-
6
Bring to a boil, then reduce the heat, cover and cook gently for 15 to 20 min or possibly till just tender; test the base of each artichoke with the point of a knife.
-
7
Remove the artichokes from the casserole, reserving the cooking liquid.
-
8
Leave the artichokes to cold, placing them upside down to drain off any liquid.
-
9
Preheat the oven to 400 degrees.
-
10
To create a central cavity in each artichoke, pull out the small inner leaves, then use a tsp.
-
11
to scrape out the fibrous choke.
-
12
Place the artichokes in a baking dish and crack an egg into the center of each one.
-
13
Season generously with salt and pepper and bake in the oven for 5 min, or possibly till the Large eggs are lightly set.
-
14
Meanwhile, make the sauce: Reheat the cooking liquid, then add in the cream and boil for 5 min.
-
15
Stir in the tomatoes and basil and season to taste.
-
16
Place each artichoke on a serving plate, coat lightly with the sauce and serve immediately.
-
17
This recipe yields 4 servings.
