Baked Artichokes Stuffed with Stewed Fennel, Tomatoes and Egg Yolk

Name: Baked Artichokes Stuffed with Stewed Fennel, Tomatoes and Egg Yolk
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 to 6 servings
Ingredients: 3 cups diced tomatoes; 1/2 cup chopped onions; 1/2 cup sliced red bell pepper; 1/2 cup sliced yellow bell pepper; 2 tablespoons dry white wine; 1 tablespoon chopped fresh basil; 1 tablespoon olive oil; 1 tablespoon chopped fresh oregano; 1 1/2 teaspoons kosher salt; 1/4 teaspoon freshly ground black pepper; 2 cloves garlic, crushed; 1 fennel bulb, sliced; 1/4 cup lemon juice; 3 tablespoons kosher salt; 6 large artichokes, peeled down to the hearts and chokes scooped out; 6 egg yolks; Parmesan, shaved; Fresh basil leaves, for garnish; Olive oil, for drizzling

Recipe courtesy of Cory Vitiello

Watch how to make this recipe.

Baked Artichokes Stuffed with Stewed Fennel, Tomatoes and Egg Yolk

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Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

237

Total Fat

12

Saturated Fat

2

Carbohydrates

28

Dietary Fiber

13

Sugar

7

Protein

9

Cholesterol

146

Sodium

902

Total: 1 hr 25 min
Prep: 25 min
Cook: 1 hr

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

237

Total Fat

12

Saturated Fat

2

Carbohydrates

28

Dietary Fiber

13

Sugar

7

Protein

9

Cholesterol

146

Sodium

902

Total: 1 hr 25 min
Prep: 25 min
Cook: 1 hr

Ingredients

Stewed Fennel and Tomatoes:

3 cups diced tomatoes

1/2 cup chopped onions

1/2 cup sliced red bell pepper

1/2 cup sliced yellow bell pepper

2 tablespoons dry white wine

1 tablespoon chopped fresh basil

1 tablespoon olive oil

1 tablespoon chopped fresh oregano

1 1/2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

2 cloves garlic, crushed

1 fennel bulb, sliced

Artichokes:

1/4 cup lemon juice

3 tablespoons kosher salt

6 large artichokes, peeled down to the hearts and chokes scooped out

6 egg yolks

Parmesan, shaved

Fresh basil leaves, for garnish

Olive oil, for drizzling

Directions

For the stewed fennel and tomatoes: Preheat the oven to 350 degrees F. Combine the tomatoes, onions, red and yellow bell peppers, white wine, basil, oil, oregano, salt, black pepper, garlic and fennel in a shallow baking dish and stir gently. Bake until the fennel is tender and the liquid has reduced by almost half, 45 minutes. For the artichokes: Bring 3 liters water, the lemon juice and salt to a boil, and cook the artichokes until just becoming tender, 5 to 6 minutes. Remove and let cool. For assembly: Lay half of the tomato and fennel with 1/4 cup water on the bottom of a shallow baking dish large enough to hold the artichokes without overcrowding them. Place the artichokes hollow-side up on top. Spoon 1 tablespoon of the remaining tomato and fennel into the artichokes, and then top each one with a raw, unbroken egg yolk. Cover the dish with foil and bake, 10 minutes. Remove the foil, sprinkle the Parmesan over the artichokes, and then return to the oven until the cheese is melted, another 3 minutes. To plate: Spoon some of the tomato and fennel onto a plate. Place an artichoke on top, taking care as they are very delicate at this point, and cut in half, revealing the creamy egg yolk. Serve both halves on the plate, garnished with fresh basil leaves, drizzled olive oil and fresh Parmesan shavings.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.