Eggs in cocotte with cooked ham and baked artichokes


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How to cook eggs in cocotte with cooked ham, a recipe that involves adding artichokes to the ingredients necessary for the preparation of this appetizing second course.


Ingredients for 4 people

- 3 tablespoons of extra virgin olive oil

- 1 tablespoon of chopped parsley


- 1 clove of garlic

- 4 eggs

- 70 g diced ham


- 2 artichokes

- 1 lemon

- 4 tablespoons of grated Parmesan cheese


- salt and pepper

Preparation of cooked eggs with cooked ham

Remove the thorns from the artichokes, then remove the more external and hard leaves until you get almost to the heart.

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Once this is done, divide them in half and reduce them to small thin wedges, passing them gradually in water acidulated with lemon juice so as not to blacken them.

In a saucepan heat 1 tablespoon of oil and brown the parsley with the peeled garlic, add the drained artichokes, salt, pepper and cook for 10 minutes.

Add the ham two minutes before the end of cooking.

Grease 4 baking dishes per portion with the residual oil and distribute the artichoke and ham mixture on their bottom, then shell over 1 egg and sprinkle with the grated cheese.

At this point, put in the oven already hot at 160 ° C for about 3 minutes, just enough to lightly harden the eggs.

Serve immediately after garnishing with chopped parsley.

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