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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.