Tortino Di Carciofi Faith Willinger

Recipe Ingredients

4 tablespoons	60ml	Extra-virgin olive oil
1 lb	454g / 16oz	Baby artichokes
6		Jumbo eggs
1/2 cup	118ml	Freshly-grated Pecorino

Recipe Instructions

Peel and clean the artichokes. Slice paper thin into acidulated water. Set aside.

In a non-stick saute pan, heat the oil until just smoking. Drain the artichokes and pat them dry with towels. Saute the artichokes a handful at a time until they are golden-brown. Continue until all are done.

Meanwhile, crack the eggs into a bowl and just break the yolks. Do not whisk or stir. Add cheese and let stand.

When all the artichokes are done, place them all back in the pan. Pour the eggs over the artichokes and swirl the pan to allow the eggs to drip through and make contact with the pan. Cook until the eggs set, about 5 to 6 minutes. Toss onto a plate and serve.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5727) - from the TV FOOD NETWORK

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