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Eggs on Artichoke Hearts With Creamy Lemon-Shallot Vinaigrette

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Ingredients

  • For Lemon-Shallot Mayonnaise:
  • 4 whole artichokes, top halves and stems removed
  • 1 large onion, thinly sliced
  • 2 tablespoons fresh lemon juice
  • 1 cup lemon-shallot mayonnaise (see recipe below)
  • 4 eggs, cold
  • Pinch of cayenne pepper
  • 1/4 cup minced fresh chives
  • 1/4 cup panko, browned in 2 tablespoons butter (optional)
  • Salt
  • 1 tablespoon minced shallot
  • 1 tablespoon fresh lemon juice, plus 2 teaspoons
  • 1/2 teaspoon salt
  • 1 teaspoon water
  • 1 egg yolk
  • Pinch of cayenne pepper
  • 3/4 cup vegetable oil

Details

Adapted from online.wsj.com

Preparation

Step 1

To Make Artichokes:
In a lidded pot, arrange artichokes in a single layer and scatter onions on top. Add enough water so it comes halfway up artichokes. Bring water to a simmer over high heat, then reduce heat to medium-low, cover pot and simmer until artichokes are tender, 45 minutes to 1 hour. Transfer artichokes to a plate to cool. Once cool, remove and discard leaves and choke. Reserve hearts and keep warm. (Cooked hearts can be made up to 2 days ahead and refrigerated.)

To Make Lemon-Shallot Vinaigrette:
Stir 1 tablespoon lemon juice into lemon-shallot mayonnaise until consistency is like a vinaigrette. Add an additional tablespoon lemon juice if needed. Set aside.

To Make Soft-Cook Eggs:
In a lidded pan, arrange eggs in a single layer and cover with water by about 1 inch. Place pan over high heat. Bring water to a full boil, cover pan and remove from heat. For true soft-cooked eggs with loose whites, remove eggs from water after 1½ minutes. For soft-cooked eggs in which whites are set but yolks are molten, remove eggs after 3 minutes. Any time between 1½ and 3 minutes will yield a good soft-cooked egg. (Eggs can be chilled in an ice bath for 10 minutes, then stored in a covered container in the refrigerator for up to 2 days.)

Meanwhile, spoon 1 tablespoon vinaigrette onto center of each plate and top with an artichoke heart. Spoon 2 tablespoons vinaigrette into cup of the heart. Carefully peel eggs and place one on each artichoke heart. (If you've made eggs ahead of time, first warm them in gently simmering water for 60-90 seconds.) Garnish with cayenne, chives and panko, if using. Season with salt to taste.

To Make Lemon-Shallot Mayonnaise:
In a small bowl, combine shallots with 1 tablespoon lemon juice. Set aside.

To Make Mayonnaise: In a medium bowl, whisk together remaining lemon juice, salt, water, yolk and cayenne until salt is dissolved. Whisking continuously, add one, two, then three drops oil to establish the emulsion, then add remaining oil in a thin, steady stream until oil has been incorporated and mayonnaise is thick and sumptuous. Stir in shallot-lemon juice mixture.

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