- 4 artichokes
- 4 eggs
- 1 jar of Spherika trout roe
- Extra virgin olive oil
- In a saucepan, pour oil to cover the artichokes, cook them over high heat for 3 minutes and then continue cooking over low heat until the artichoke is tender.
- To make the poached eggs, put water in a saucepan, add a little salt and bring to a boil. Add a splash of vinegar and incorporate the shelled eggs for 4 minutes.
- Plate the artichokes, put the egg on top and crown with the trout roe.