Poached egg and artichoke

Try your hand at Served Magazine’s Artichokes with creamed spinach, poached eggs and anchovy!

Serves 4

Prep time 1.5 hours


Artichokes, 4, outer leaves trimmed down to the heart (follow the method in ‘Perfecting of’)
Fresh spinach, bunch
Garlic cloves, 4, finely chopped
Lemons, 2
Parsley, small bunch
Mint, small bunch
Fresh nutmeg
Cream, 250ml
Butter, 50g
Flour, 2 tsp
Marinated anchovies, 12
Fresh chili, to taste
Olive oil, 150ml
4 fresh eggs
Salt, as needed


Heat the oven to 190 C. Slice one of the lemons into rounds and place in an oven proof dish that will fit the artichokes snuggly. Pour over the oil and add a good pinch of salt. Massage the lemon slices so that they release their juices. Add two thirds of the garlic, the parsley, mint and artichokes to the dish. Top up with water so that the artichokes are covered 3 quarters of the way. Cover with foil and place in the oven to cook for 20 minutes. After 20 minutes uncover and turn over the artichokes. Cover again and cook for another 20 minutes or until a skewer can be inserted easily.

In the meantime, trim away any fibrous stalks from the spinach, wash and squeeze out as much water as possible. Chop the remaining clove of garlic, as much chilli as you desire and 4 of the anchovies. Place the butter in a pot on medium heat and melt. Add the remaining garlic, chili and anchovy and cook for a couple of minutes, add the flour and cook for another minute. Add in the spinach allowing it to wilt and release any water. Add in the cream stirring constantly. It should form a thick mixture. If you find it is too thick, thin it out with a few spoonfuls of milk. Remove from the heat and stir in the zest of half the remaining lemon. Check for seasoning and add salt if necessary. Grate in 1/4th of a fresh nutmeg.

Once the artichokes are cool, drain and use a teaspoon to remove the choke from the centre. Re warm the creamed spinach and poach 4 eggs. On a plate place a good spoonful of the spinach mix and place an artichoke on top, nestle an egg in the centre, season with salt and top with 2 marinated anchovies each.

Plate supplied by https://www.cateringcentre.com/