Food
Jose
Travel
Press
Program


Return to Recipe List

Artichokes stuffed with quail egg and trout roe

Alcachofa relleno de huevo de cordoniz y huevas de trucha

Photography by Thomas Schauer

 

Serves 4

8 baby artichokes
1 bunch fresh parsley
¼ cup Spanish extra-virgin olive oil
8 quail eggs
2 ounces trout roe
Sea salt to taste

Use a serrated knife to cut off the top half of each artichoke. Break off and discard all of the exterior leaves until you reach the pale green tender center leaves. Pry open the leaves with your fingers and use a spoon to scrape out the white, hairy interior (choke). Use a small knife to peel away the tough outer layer around the base of the artichoke until you reach the soft white flesh. Cut off the stems to give each artichoke a flat bottom. As you work, put the trimmed artichokes into a large bowl of cold water and add the parsley to stop them from oxidizing and coloring.

Place the artichokes in a medium pot with water to cover and boil until tender, about 5 minutes. Transfer the artichokes to a large bowl filled with ice water. Once cooled, drain the artichokes and lay on paper towel to dry.

Preheat the oven to 350ºF.

Gently crack a quail egg with a small knife and slide the egg into a small cup or bowl. Sprinkle some salt around the egg white. (This will help the egg cook evenly). Using a small spoon, gently transfer the egg to the artichoke bottom. Repeat with the remaining eggs and artichoke bottoms.

Place the egg-filled artichokes on a sheet pan and bake for 3 minutes, or until the egg is slightly set. Transfer the artichokes to a platter and garnish each with a small spoonful of the trout roe. Drizzle with the remaining ¼ cup of olive oil and sprinkle sea salt around the platter.