We noticed this elegant table setting at the Chicago Flower & Garden Show last month and thought it would be perfect for an Easter brunch.
Of course, we can't recommend using an artichoke merely for decoration. What a shame that would be! So instead, we have a few of suggestions for turning this idea into a completely edible dish.
The artichoke in the photo is clearly uncooked, but we'd steam ours. It wouldn't be quite as picture perfect, but it would be a lot more satisfying.
We'd start by trimming and steaming the artichokes as if we were going to stuff them, meanwhile preparing our perfectly hard-boiled eggs. Once the artichokes had steamed, we'd scrape out (and reserve!) enough of the inner flesh to make room for the egg.
Depending on how many artichokes we were prepping, we might incorporate the reserved artichoke flesh into a quick dip or toss into a salad.
As for our artichoke and egg creations, we'd serve them with some lemon butter dipping sauce so guests could leisurely nibble on the leaves and hard-boiled eggs. Using a small tealight holder like the one pictured would probably help protect the artichoke from bits of egg shell, but we don't think it's necessary.
For another artichoke/egg combination, why not try an Artichoke Benedict? Any other ideas for turning this idea of a dish into a reality?
Related: Recipe: Stuffed Artichokes
(Image: Joanna Miller)
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I wonder if you could steam the artichoke part way, then crack the egg into the cavity and let it soft boil/steam as the artichoke finishes cooking. The runny yolk would be a delicious sauce. Finish with some fresh ground pepper and a few grates of parmesan?
Ohhh, that sounds great!
That sounds like a fun experiment to try for dinner tomorrow night!
I second the runny yolk motion. What about poaching the egg and then sliding it into the artichoke cavity? One could use the rather ingenious method on ideasinfood.typepad.com/ of bundling the raw egg in a plastic wrap sheath and then poaching it. This way the egg remains a concise, eggy blob easily transferrable to the emptied-out artichoke. And pepper and parmesan (as the writer suggested above). And some toasted sliced of garlic-rubbed baguette (or the bread of your choice). And a mimosa. Wow. I think I've got my easter sunday brunch.