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Artichokes with Quail Eggs and Spanish-Cured Ham
July 2012
To make this dish extra special, you can garnish the artichokes
with a little caviar.
Serves 4 - 6
1 14-ounce can whole artichoke hearts in olive oil
6 quail eggs
1 slice jamon Serrano (Spanish cured ham), julienned
Spanish Extra-Virgin Olive Oil
Sea Salt
Preheat the oven to 325 degrees.
Drain the artichokes. Place 6 of the largest artichoke hearts in an oven safe skillet bottom-side down. Trim the bottom side of the artichoke if necessary to help it lie flat. (You may also use
a muffin tin to hold the artichoke hearts upright.) Using a spoon, widen the hole in the center of each artichoke to create a cup.
Carefully open a quail egg using a paring knife. Slide the raw egg into the center of the artichoke. Repeat with remaining eggs. Sprinkle the eggs with a little salt.
Place the artichokes in the oven for 3-4 minutes until they set.
To serve, sprinkle the artichokes with ham. Drizzle with olive oil and season to taste with salt.
To serve, sprinkle the artichokes with ham. Drizzle with olive oil and season to taste with salt.
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