Poached Eggs with Artichokes
(Uova Affogate Ai Carciofi)
Ingredients:
4 eggs
4 artichoke hearts
7 oz (200 grams) pancetta, chopped
1 tablespoon extra virgin olive oil
2 tablespoons white wine vinegar
Salt and pepper
For the Sauce:
1 and 1/2 oz (40 grams) butter
1 teaspoon Dijon mustard
1 teaspoon plain flour
2 tablespoons white wine vinegar
Salt and pepper
Directions:
Prepare the Sauce:
Melt the butter in a saucepan.
Stir in the mustard and flour and cook for a few seconds.
Gradually stir in 8 fl oz (250ml) water, alternating with vinegar, and season with salt and pepper to taste.
Cook, stirring constantly, for about 5-7 minutes.
Prepare the Artichokes:
Blanch the artichoke hearts in boiling water for a few minutes.
Drain and slice into eight rounds.
Arrange in a ring on a warm serving dish.
Heat the olive oil in a frying pan.
Add the pancetta and cook, stirring occasionally, for about 5 minutes until tender.
Drain and sprinkle in the middle of the dish.
Bring a pan of salted water to a boil.
Add the vinegar and poach the eggs for about 3-5 minutes.
Remove with a slotted spoon, place on top of the pancetta and spoon the sauce over them. Serves 4.