Pan-baked eggs with artichokes and potatoes

Ingredients

For 1 serving

• Artichokes2
• Potatoes150 g
• Eggs2
• Garlic1 clove
• Parsley5 g
• Grana Padano10 g
• Extra virgin olive oil1 tablespoon
• Saltto taste

Contains: lactose, eggs,

In season: November – April

Method

1. Clean the artichokes: remove the tough outer leaves, cut off the tips and the woody part of the stalk, halve them, remove the inner choke and cut them into wedges. Peel the potatoes and slice them about 3 mm thick.
2. Heat the oil in a pan over medium heat with the crushed garlic for a minute, until sizzling; add the artichokes and potatoes with a pinch of salt and half a glass of water.
3. Cover and cook over medium-low heat for 20 minutes, stirring now and then, until the potatoes are tender and the liquid has almost gone; remove the garlic.
4. With a spoon make two hollows among the vegetables, crack the eggs into them, cover and cook for 5 minutes, until the whites are set and the yolks still soft.
5. Finish with chopped parsley and grated Grana Padano and serve in the pan.