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I love love love artichoke, but my usual dipping sauce is something with mayonnaise or cream and I’m trying to stay away from that as much as possible. I was thinking of alternatives, and flipping through my feed I kept seeing deliciously runny egg yolks – lightbulb – dip the artichoke leaves in yolk! I set out to try my experiment and was amazed at how delicious it turned out!
1/2 a lemon
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1 artichoke
distilled vinegar, a splash
1 egg
Tuscanini Sea Salt, to taste
freshly ground Gefen Black Pepper
sriracha, for drizzling
sumac, to taste
Bring a small pot of water infused with half a lemon and 2 crushed garlic cloves to a boil. Lower it to a simmer, add in the artichoke, and simmer for around 30 minutes.
The artichoke is ready when an outer leaf can easily be torn off. Remove the artichoke and spill out the water. Add fresh water and bring that to a boil again.
Lower the water to a simmer, add a splash of vinegar, and slowly lower a cracked egg. Set a timer for three and a half minutes.
Meanwhile, remove the inner leaves of the artichoke, creating a well, also making sure to remove all the ‘hair’ above the heart, but preserving the leaves.
When the timer finishes, remove the egg using a slotted spoon. Place it onto paper towels to drain.
Gently place the egg in the artichoke center, and season with sea salt, sumac, freshly ground black pepper and drizzle some sriracha. Cut open the runny yolk and dip all the leaves into it!
This recipe originally appeared on Joodie the Foodie. Visit joodiethefoodie.com for more fresh perspectives on classic dishes.
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