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Artichoke Hears with Quail Eggs

  • 40 minutes
  • Easy
  • Appetizers

Ingredients: Per 4 servings

  • 5 oz mâche (lamb’s lettuce)
  • 3 oz soy sprouts
  • 8 globe artichokes
  • 10 quail eggs
  • lemon
  • Extra Virgin Olive Oil
  • salt


Trim the artichokes down to the heart, discarding the outer leaves and tough part of the stem. Then remove the inside. Boil the hearts in boiling salted water and drain when al dente. Place the quail eggs in boiling water. Cook for 5 minutes from when the water comes back to a boil. Drain and let cool, then peel. Arrange the mache on a serving dish. Stuff the artichokes with some washed sprouts and the 8 quail eggs cut in half. Place stuffed artichokes on top of the lettuce and dress with an emulsion of oil, lemon juice and salt. Garnish with 2 whole quail eggs.