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Eggs In Artichokes Recipe
|Artichokes||4 Medium, cooked and cooled|
|Hard boiled eggs||4|
|Black pepper||1⁄4 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Canned sweet corn||4 Ounce, drained|
|Chopped fresh chives||2 Tablespoon|
|Double cream||2 Tablespoon|
|Butter||1 Ounce, melted|
|Parmesan cheese||3 Ounce, grated|
Serving size: Complete recipe
Calories 1435 Calories from Fat 769
% Daily Value*
Total Fat 87 g133.7%
Saturated Fat 36.3 g181.3%
Trans Fat 0 g
Cholesterol 1085.6 mg
Sodium 3445.4 mg143.6%
Total Carbohydrates 94 g31.2%
Dietary Fiber 34.4 g137.5%
Sugars 16.9 g
Protein 83 g165.3%
Vitamin A 80.6% Vitamin C 150.6%
Calcium 141.7% Iron 67%
*Based on a 2000 Calorie diet
Gently pull the leaves of each artichoke apart and remove the yellow inner core.
With a fork or spoon, scrape out the choke and discard it.
Trim the base of each artichoke so that it stands upright.
Place the artichokes in a baking dish.
Slice the eggs in half and scoop out the yolks.
Rub the yolks through a fine strainer into a medium sized mixing bowl.
Finely chop the egg whites and add them to the bowl.
Mix in the salt, pepper, cayenne, sweetcorn, chives and cream.
Fill the centre of each artichoke with the egg mixture.
Using a pastry brush, coat the leaves of the artichoke with the melted butter.
Top each filling with a liberal sprinkling of cheese.
Pour a little water around the artichokes and place the dish in the oven.
Bake for 10 minutes or until the filling is melted and brown.