Artichokes and eggs in Ravigotta sauce

Difficulty: 2/5

Preparation time: 30min

Ingredients for 4 people:

- 25 g capers
- 1 onion
- 4 eggs
- 1 lemon
- 1 sprig of parsley
- 2 bay leaves
- 5 artichokes
red wine to taste
Salt and Pepper To Taste
aromatic herbs to taste
white wine vinegar to taste
extra virgin olive oil to taste


Step 1

Prepare the sauce first. Chop the onion and wash it, squeeze it and blend it with the already washed capers, aromatic herbs, salt and pepper. Blend and add 2-3 tablespoons of vinegar and oil, until you obtain a thick sauce.

Step 2

Trim the artichokes and remove the hard leaves, boil them in salted water with a glass of white wine, lemon juice, pepper and bay leaves. Once cooked, drain them, drain them and let them cool.

Step 3

Boil the eggs. Gently open the artichokes into flowers without breaking them, cut the eggs into wedges and place them around the artichokes.

Step 4

Season the artichokes and eggs with the sauce, garnish with chopped parsley and serve.

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