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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 16th
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.