Soft-Cooked Eggs and Artichokes in Broth Recipe

Name: Soft-Cooked Eggs and Artichokes in Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic clove, thinly sliced; 1 lemon, halved lengthwise; 2 large artichokes; 8 cremini mushrooms, thinly sliced; 2 scallions, thinly sliced; 4 large eggs; Freshly grated Parmesan cheese and crusty bread, for serving; Salt and freshly ground pepper; 1 tablespoon extra-virgin olive oil; 4 cups chicken stock, preferably homemade

Servings: persons

1 garlic clove, thinly sliced
1 lemon, halved lengthwise
2 large artichokes
8 cremini mushrooms, thinly sliced
2 scallions, thinly sliced
4 large eggs
Freshly grated Parmesan cheese and crusty bread, for serving
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
4 cups chicken stock, preferably homemade

1
Fill a bowl with water and squeeze a lemon half into it.
2
Working with 1 artichoke at a time, snap off the tough outer leaves and trim the stem to 1 inch.
3
Using a sharp knife, cut off the top two-thirds of the artichoke.
4
With a teaspoon, scoop out the furry choke.
5
Peel the artichoke base, removing the dark green skin and add to the lemon water.
6
Very thinly slice the artichoke bottoms and return to the water.
7
Cut the remaining lemon half into wedges.
8
In a large, deep skillet, heat the oil.
9
Add the garlic and cook over moderately high heat until softened, 30 seconds.
10
Add the stock, season with salt and pepper; bring to a boil.
11
Drain the artichokes, add to the skillet and simmer until crisp-tender, 3 minutes.
12
Add the mushrooms; simmer for 2 minutes.
13
Crack the eggs into the soup, leaving space between them.
14
Cook gently over moderately low heat until the whites are set but the yolks are still runny, about 2 minutes.
15
Carefully spoon each egg into a bowl, then ladle the soup on top.
16
Sprinkle the soup with the scallions and serve with the lemon wedges, Parmesan cheese and bread.

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 garlic clove, thinly sliced, 1 lemon, halved lengthwise, 2 large artichokes, 8 cremini mushrooms, thinly sliced, and more.

Yes, Soft-Cooked Eggs and Artichokes in Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Soft-Cooked Eggs and Artichokes in Broth

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