Sweet treats
Meals
DrinksHot Artichoke Bottoms
Warm, buttery artichoke bottoms, each crowned with a poached egg, a little mayonnaise, grated Parmesan and white pepper. An easy, elegant starter or brunch plate.
- Total time
- 25 min
- Servings
- 6
- Calories per serving
- ≈ 160
- Real ingredients
- Sour turns sweet
- Made to share
Ingredients
- 1 can (14 oz) artichoke bottoms (about 6)
- 6 eggs poached
- 1 tablespoon butter, melted
- Salt and ground black pepper to taste
- 6 tablespoons Parmesan cheese, grated
- 6 teaspoons mayonnaise
- Ground white pepper for sprinkling
How to make it
Heat the artichokes
Rinse the artichoke bottoms well and lay them in a single layer in a heavy skillet with about ⅛ inch of water. Brush the tops with melted butter, season, cover and heat gently until very hot.
Poach the eggs
Meanwhile, poach the eggs until the whites are set.
Assemble and serve
Set the artichoke bottoms on a warm platter and top each with a poached egg. Spread 1 teaspoon of mayonnaise over each egg, sprinkle with Parmesan and white pepper, and serve warm.
The Richberry difference
A naturally brighter taste
Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.
Learn more about RichberryTip
Poach the eggs ahead and keep them in a bowl of warm water, so everything is ready at the same time.Serve with
Toast or crusty bread and a lemony green salad, for brunch or a light starter.Richberry tip
Just before you eat, chew 1–2 halves gently and let them linger for about 30 seconds. Discard any pit.- Good food. Brighter days.
Richberry
Freeze-dried miracle berry halves, in packs of 10, 50 and 100.
Good food. Brighter days.
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