- 4 artichokes
- 4 eggs
- 1jar Spherika trout roe
- Extra virgin olive oil
- Put oil in a saucepan covering the artichokes. Cook over a high heat for 3 minutes and then continue to cook on a low heat until artichokes are tender.
- To make the poached eggs, boil water in a saucepan adding a little salt. Add a dash of vinegar. Place carefully the eggs without their shells into the boiling water, and cook for 4 minutes.
- Serve artichokes, egg on top and garnish with Spherika trout roe.