Artichokes with eggs
The globe artichoke (Cynara cardunculus var. scolymus) is a variety of a species of thistle cultivated as a food. The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence) together with many bracts, on an edible base. Once the buds bloom the structure changes to a coarse, barely edible form. Another variety of the species is the cardoon. It is a perennial plant native to the Mediterranean region. Both wild forms and cultivated varieties (cultivars) exist.
8 tbs oil
– Peel the artichokes and place in cold water with salt and lemon juice.
– Drain and cut into small, thin slices.
– Fry in oil until golden brown.
– Beat the eggs just enough to blend the yolks into the whites and add salt.
– Empty the mixture into a dish and serve (if you like on top of a piece of baguette and garnished to taste with fresh herbs and creamy lemon sauce).
Note: Courgettes can be cooked in the same way. Cut the courgettes in round slices, fry and follow the recipe for the artichokes.