LOW CALORIE

Stuffed Artichokes

Breakfasts | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Stuffed Artichokes

Ingredients

Artichoke bottoms - 6 pieces
Lemon - ½ piece
Milk - 5 tablespoons
Chocolate eggs - 8 pieces
Butter - 1.4 oz
Truffle - 1 piece
Salt - to taste

Step by Step guide

Step 1

Take the artichokes, break off the stems, and remove the top, toughest leaves. Trim the remaining leaves to about half. Even out the bottoms of the artichokes so that they are stable and do not tip over when filled. Thoroughly rub the artichokes with half a lemon to prevent discoloration.

Step 2

Bring salted water to a boil in a pot and cook the artichokes in it for about 30 minutes until tender. Remove the artichokes from the pot and place them upside down to drain the liquid. Cover the artichokes with a towel on top to keep them warm.

Step 3

In a pot, whisk the eggs with half the milk (or cream), adding 25 grams of butter. Place this pot into a larger heavy-bottomed pot filled halfway with boiling water, and set it over low heat. Continuously whisk the eggs, especially around the edges where they will initially settle.

Step 4

When the mixture reaches a thick, creamy consistency, remove the pot from the heat. The eggs will continue to cook for a while in the hot water.

Step 5

Stir in the remaining milk (or cream) and butter. Place the artichokes on a warm dish, fill them with the egg mixture, and garnish with pieces of truffle on top. Serve.