Jewish-style Artichoke with Poached Egg

Name: Jewish-style Artichoke with Poached Egg
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 2
Ingredients: Purple artichokes 2; Eggs medium 2; Mint 1 bunch; Lemons 1; White wine vinegar 1 spoonful; Fine salt to taste; Maldon salt to taste; Whole milk 3 ½ tbsp; Pecorino cheese 1.75 oz; Parsley 1 bunch; Extra virgin olive oil 2 tbsp; Peanut seed oil to taste

it es br fr de

Gluten Free
Vegetarian

Difficulty: Difficult
Prep time: 60 min
Cook time: 30 min
Serving: 2
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

Artichoke alla giudia? It's a beloved Roman classic, offering a really good crunch with its Jewish-style deep-frying. The fried artichoke recipe—trust me—traces its roots back to the historic Roman Ghetto. Cooks there, they mastered this art. Making artichokes crispy on the outside and so so tender inside. Now, there's a twist. A poached egg joins the party, adding creamy richness that melds beautifully with those golden leaves. Drizzle with parsley oil, sprinkle some mint powder—bam! You've got an herbal and fresh pop. It is unique, every bite.

This fusion of tradition and innovation is for anyone who loves Roman Jewish cuisine—can't go wrong—and craves more than the usual. In Lazio, some folks just swear by artichoke alla giudia with a simple squeeze of lemon. But, adding the poached egg? Oh, it elevates the dish to something special. The silky yolk introduces a new layer to the artichoke with egg combo, especially as it seeps into those crispy fried petals.

The real beauty? It's in how mint powder and parsley oil enhance without overpowering. There's a hint of something herby and bright—which is great—complementing the earthy flavors. Compared to other Italian classics like carciofi alla romana, this version stands out with its crunchy edges and bold, fun twist.

For those exploring Roman artichoke preparations, this dish is way way better, offering a fresh perspective with a touch of elegance without overdoing it. Perfect for brunch or as a starter, it promises to surprise anyone who thinks they've tried every Roman artichoke dish out there. Whether you are a seasoned fan or a newcomer, this recipe brings a piece of Lazio's culinary heritage with a modern flair, pretty much. And look, it's really really good.

INGREDIENTS

Purple artichokes 2

Eggs 2 - medium

Mint 1 bunch

Lemons 1

White wine vinegar 1 spoonful

Fine salt to taste

Maldon salt to taste

for the Pecorino cream: Whole milk 3 ½ tbsp (50 ml); Pecorino cheese 1.75 oz (50 g)

for the parsley oil: Parsley 1 bunch; Extra virgin olive oil 2 tbsp (30 ml)

for frying: Peanut seed oil to taste

Preparation

How to prepare Jewish-style Artichoke with Poached Egg

To prepare the Jewish-style artichoke with poached egg, first prepare the parsley oil: in a tall glass pour in the parsley leaves 1 and the oil 2, blend with an immersion blender 3.

Once you have obtained a smooth sauce 4, filter it through a fine-mesh sieve 5 to obtain the parsley oil 6.

Put the mint leaves in the microwave 7 for two minutes at maximum power 8 and sift them 9.

Set aside the aromatic powder obtained 10. Clean the artichokes: remove the outer leaves 11, peel the stem 12.

Cut off the tip 13 slightly open the leaves 14. Rub a little lemon over them so they don't turn black 15.

Fry the artichokes in oil at 340°F 16 until they become crispy and drain them on paper towels for frying and let them cool on paper towels 17. Heat the water with vinegar in the pot 18.

Bring to a boil, then lower the heat and create the typical swirl with the spoon 19, pour an egg at a time into the center of it 20. Cook for three minutes and when the white has coagulated around the yolk, gently remove the egg with a slotted spoon 21.

Keep the eggs warm 22. In a double boiler, melt the Pecorino in the milk 23. Stir until it becomes a slightly liquid fondue 34.

Then fry the artichokes a second time 17 and drain them again on paper towels for frying. Cut the artichoke stems into pieces, season with a few drops of lemon juice 26. Now assemble the preparations: pour the fondue onto the plate 27.

Finish with the parsley oil, the artichoke with the stems, finally the egg 29 and the mint powder. The Jewish-style artichoke with poached egg is ready, enjoy it hot 30.