Minimally Invasive

I couldn’t find fresh artichokes or even frozen artichoke hearts, so I made do with the canned version and rinsed them well. After cooking for a time, they were fine, but I’d recommend going the fresh route if you have the option.

2 cans artichoke hearts (or equivalent fresh/frozen)
4 tablespoons butter, divided
5 fresh sage leaves
1 clove garlic, minced
1 lemon
4 eggs
white vinegar
salad greens
Italian parsley, chopped

Cut artichoke hearts in half lengthwise, rinse well, and drain in colander, squeezing lightly to get the water out. Melt about 2 tablespoons of butter over medium heat in frying pan. When foaming subsides, add sage leaves and stir to coat. Cook in butter until edges of leaves begin to crisp, then discard the sage. Add garlic to pan and cook until fragrant, about 30 seconds. Turn heat to medium-high and add artichokes. Pan fry until edges turn golden brown. Depending on how much water they still hold it could take 10-15 minutes.

When artichokes are nearly finished, arrange salad greens on two plates, and prepare the eggs. Set large pan of water at least 2 inches deep to boil over high heat. Crack each egg into a small cup and set aside. When water begins to boil, lower heat until water is barely simmering and add about 1 tablespoon of vinegar. If your pan is really wide, add more vinegar. (This helps to set the egg whites.) Gently tip eggs into simmering water and poach until whites are opaque, about 3 minutes.

Spoon artichokes evenly over salad greens and top with two poached eggs.

Wipe out artichoke pan with a paper towel and melt 2 tablespoons of butter over medium heat until foam subsides. At this point, swirl pan a few inches over heat until butter begins to brown. Turn off heat and squeeze 1/2 lemon into pan. (This will spatter, so be careful.) Pour browned butter over eggs, top with chopped parsley, salt & pepper to taste, and serve immediately.