Artichokes with egg

Remove the outer leaves and harder parts from the artichoke and cut the base of the stem, then clean them well with a sharp knife.

Pour enough water into a large bowl and squeeze the lemon into it, adding the cut artichokes as you go (if you want to find out more about how to clean artichokes, read here all the tricks to do it best with little effort).

Leave them in water for ten minutes, this will prevent them from oxidizing. Once this time has passed, drain the artichokes well and place them in a large saucepan with the wine and some water, season with extra virgin olive oil and adjust with salt and pepper.

Cover the artichokes and bring to a boil, then lower the heat: cook them for another 20 minutes, until they are soft. Remove them from the saucepan and place them on a baking tray covered with a drizzle of extra virgin olive oil.

Spread the leaves of the artichokes and, inside each one, open an AIA Bio Vita Fresh Egg. Sprinkle the egg with a pinch of salt and place a little butter on it.

Bake your artichokes with egg in a preheated oven at 180°C for 8-10 minutes, until the eggs have set.