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Ingredients
- 4 artichokes
- 4 eggs
- 1 jar Spherika Gourmet trout roe
- Extra virgin olive oil
- Vinegar
- Salt
Ingredients
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Instructions
- Put oil in a saucepan covering the artichokes. Cook over a high heat for 3 minutes and then continue to cook on a low heat until artichokes are tender.
- To make the poached eggs, boil water in a saucepan adding a little salt. Add a dash of vinegar. Place carefully the eggs without their shells into the boiling water, and cook for 4 minutes.
- Serve artichokes, egg on top and garnish with trout roe.
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