Baked Egg Artichoke Gratin

Baked Egg Artichoke Gratin with Prosciutto, Pine Nuts and Melting Gorgonzola

by Anthony Salemme, contributing chef    

National Artichoke Day is March 16^th

Serves 2

This is simple brunch or dinner served with toasted baguette.

1 14-ounce can quartered artichokes (drained well on a paper towel)

3 ounces sliced prosciutto (cut each slice in quarters)

2/3 cup heavy cream

4 ounces Gorgonzola (crumbled)

¼ cup grated parmesan

1 ounce pine nuts

2 eggs

Fresh ground black pepper

1 small baguette

Pre-heat oven to 400F

Wrap the sliced prosciutto around each quartered artichoke heart and arrange in a circle in 2 shallow gratin dishes or you can use a pie dish.  Leave space in the middle for the egg.

Sprinkle the parmesan on top of the artichokes then pour 1/3 cup of cream over each serving of gratin or over the top if using a pie pan.

Next, crack 1 egg in the middle of each gratin, then top with Gorgonzola crumbles and pine nuts.

Lastly, add a generous amount of cracked pepper on the top.

Bake for 20 minutes until bubbly and slightly browned.

Serve with toasted baguette slices.