Fiore di Burrata w/ Poached Eggs & Braised Artichokes

 In Recipes
Share this:
Print Recipe
Fiore di Burrata with Poached Eggs & Braised Artichokes
Recipe: Dario di Clerico @ That’s Amore Cheese
Course Main Dish
Cuisine Italian
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Servings
people
Ingredients
Instructions
  1. In large pot, combine all ingredients except the artichokes.
  2. Pull off and discard the thick outer leaves of the artichokes by bending them back and pulling them down toward the stem (remove dark green leaves, but don’t remove leaves that are green at the top and yellow on the bottom).
  3. Snip off the tops of the leaves at the point where the green and yellow come together. Then trim around the base of the artichoke heart to smooth the sides and peel the stem.
  4. Cut in half and scoop out the fuzzy choke with a small spoon. As each artichoke heart half is completed, add them to the pan with the braising liquid, turning them to coat completely and prevent browning.
  5. Cover the pot with a lid, cook until the hearts are tender when pierced with a knife, around 30-40 mins.
  6. Remove pot from heat, uncover, and let the artichokes cool in the braising liquid.
  7. Garnish with a chopped parsley, serve warm, or refrigerate and serve chilled.
  8. In a bowl place hot artichokes, finish with one egg and 1 fiore di burrata to serve.

Leave a Comment

OTHER RECIPES
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.