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Baked Egg Artichoke Gratin with Prosciutto, Pine Nuts and Melting Gorgonzola
by Anthony Salemme, contributing chef
Artichoke Day is March 16th
is simple brunch or dinner served with toasted baguette.
14-ounce can quartered artichokes (drained well on a paper towel)
ounces sliced prosciutto (cut each slice in quarters)
cup heavy cream
ounces Gorgonzola (crumbled)
cup grated parmesan
ounce pine nuts
ground black pepper
oven to 400F
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.
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.
add a generous amount of cracked pepper on the top.
for 20 minutes until bubbly and slightly browned.
with toasted baguette slices.