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ARTICHOKE SURPRISE
Break the stems of the artichokes. Use a sharp knife to trim the tops of the leaves, then to peel the artichokes starting from the middle and turning them so that only the hearts are kept. Use a special round spoon to scoop out the choke. Rub the hearts with a lemon immediately. Put into a large quantity of boiling salted water into which you have mixed the flour. Cook the artichoke hearts for 10 to 15 minutes, drain. Dice the ham and use to garnish the artichokes hearts. Meanwhile, poach the eggs one by one for 2 to 3 minutes in a mixture of vinegar and water. Drain on a cloth and leave to cool. Top each artichoke heart with a poached egg. Dress with mayonnaise into which you have mixed the cream and the ketchup.
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6 artichokes
6 fresh eggs
1/3 lb raw ham
1 cup mayonnaise
3 1/2 oz cream
ketchup
2 lemons
1/3 cup flour
salt, pepper, vinegar
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25
mn
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30
mn
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Georges Masraff recommends a Sancerre RosÄ with this dish.
