Artichokes with ham and egg [draft]

Artichokes:
12 medium globe artichokes
300 ml white wine vinegar
200 ml dry white wine (Sauvignon Blanc)
2 bay leaves
½ bunch thyme
1 whole head garlic, cut in half
Salt
2 lemons

Fill a large pot with 4 litres of water. Add the vinegar, 200 ml of the white wine, salt, bay leaves, thyme and garlic.

Prepare the artichokes by pulling the outer leaves and trimming part of the top of the artichoke and its stem. With a turning knife peel the green part of the artichoke heart and stem until the white flesh is exposed, being careful to maintain the round shape of the artichoke. Rub with half of a lemon and place in the pot. Repeat the process with the rest of the artichokes.

Add the peeled artichokes to cold water and gently bring to a boil. Simmer until just cooked, this should take approximately 20–25 minutes. Check with the point of a knife. They should be slightly firm otherwise they’ll overcook when they’re sautéed. Put aside and let them cool.



Artichokes with ham and egg:

Ingredients:
2 cooked artichokes
2 boiled eggs
50 ml dry white wine (Sauvignon Blanc)
100 ml extra virgin olive oil
2 spring onions, finely chopped
6 thick slices jamón serrano, cut into julienne
2 tbsp chopped continental parsley
Salt

Cut the artichokes into quarters and remove the choke (fibrous centre) from the heart of the artichokes.

In a sauté pan big enough to fit all the artichokes, heat the olive oil over a moderate heat and sweat the spring onions for 3 minutes. Add the jamón and sweat for another 2 minutes. Add the artichokes and sauté for a further 3 minutes. Deglaze with the remaining 100 ml of the white wine. Finish with the chopped parsley and garnish with eggs, cut in quarters.

Gotten from: www.sbs.com.au