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Ingredients


1 each medium size fresh artichoke
2 large eggs
1 each Lemon juice
2 ounces of fresh grated parmesan cheese

Parmesan baked artichoke on lemon emulsion sauce


Preparation


Clean the artichokes and cooked in boiled water with lemon until the steam is tender enough that a point knife will go thru. Remove them from the boiling water and put it in large bowl with ice water to chill right away. In the mean time in a another bowl whip the two eggs fresh grated Parmesan cheese with a touch of cream, starting scramble the eggs over the boiling water pot. Cut in half the cooked artichokes and remove the fuzzy end part in the middle of the hearth of the artichoke. Scoop the scrambles eggs into the open cavity of the artichoke sprinkle some fresh grated Parmesan cheese and place in the oven to allow gently melt the cheese. Served the artichokes over the lemon emulsion sauce



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