Baked Artichokes with Coddled Eggs Nicoise

Baked Artichokes with Coddled Eggs Nicoise
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Recipe for Baked Artichokes with Coddled Eggs Nicoise. This dramatic dish features eggs baked in artichoke hearts with a fabulous tomatoe and fresh basil sauce.


  • 4 medium to large globe artichokes
  • 2 tablespoons unsalted butter
  • 1/2 cup dry white wine
  • 2/3 cup water
  • 4 large eggs
  • 2/3 cup heavy cream
  • 2 plum tomatoes, skinned, seeded and cut into small dice
  • 8 fresh basil leaves, roughly chopped
  • salt and pepper to taste


  1. Preheat the oven to 400° F. To create a central cavity in each artichoke, pull out the small inner leaves, then use a teaspoon to scrape out the fibrous choke.
  2. Place the artichokes in a baking dish and crack an egg into the center of each one. Season generously with salt and pepper and bake in the oven for 5 minutes, or until the eggs are lightly set.
  3. Meanwhile, make the sauce: Reheat the cooking liquid, then add the cream and boil for 5 minutes. Stir in the tomatoes and basil and season to taste. Place each artichoke on a serving plate, coat lightly with the sauce and serve immediately.