List of Ingredients
- 4 OZ. of mache lettuce
- 4 of eggs
- 2 of artichokes
- 1 lemon
- 1 shallot
- Chives
- White wine vinegar
- Butter
- Cream
- Dry white wine
- Salt
- Pepper
Method
To make poached eggs with lemon and artichoke, first clean and finely slice the artichokes. Dress with the lemon juice and a pinch of salt and marinate for 1 hour, then drain, squeeze dry and season as needed with salt, pepper, and chopped chives. Heat 1/4 cup wine in a pot with the sliced shallot, then reduce by half and strain.
Next, continue heating the reduction with 1/4 cup cream and 1/4 cup butter, reducing until it becomes syrupy. Season with salt and pepper, then complete with a few chopped chives. This will be your sauce. Bring a pot of water and 1 tbsp vinegar to a low, shimmering boil, then stir to create a slight vortex. Crack an egg onto a saucer and slide into the swirling water.
Cook for 3-4 minutes, then remove with a slotted spoon. Poach the remaining 3 eggs in the same way. Serve on a bed of artichoke and mache lettuce, drizzled with the sauce.