Artichokes Stuffed with Quail Egg and Trout Roe Spanish Recipe

Artichokes Stuffed With Quail Egg And Trout Roe Spanish Recipe

Ingredients

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

Method

1. Use a serrated knife to cut off the top half of each artichoke
2. Break off and discard all of the exterior leaves until you reach the pale green, tender center leaves
3. Pry open the leaves with your fingers and use a spoon to scrape out the white, hairy interior (choke)
4. Use a small knife to peel away the tough outer layer around the base of the artichoke until you reach the soft white flesh
5. Cut off the stems to give each artichoke a flat bottom
6. 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
7. Place the artichokes in a medium pot with water to cover and boil until tender, about 5 minutes
8. Transfer the artichokes to a large bowl filled with ice water
9. Once cooled, drain the artichokes and lay on paper towels to dry
10. Preheat the oven to 350°F
11. Gently crack a quail egg with a small knife and slide the egg into a small cup or bowl
12. Sprinkle some salt around the egg white (this will help the egg cook evenly)
13. Using a small spoon, gently transfer the egg to an artichoke bottom
14. Repeat with the remaining eggs and artichoke bottoms
15. Place the egg-filled artichokes on a sheet pan (see tip below) and bake for 3 minutes, or until the egg is slightly set
16. Transfer the artichokes to a platter and garnish each with a small spoonful of the trout roe
17. Drizzle with the olive oil and sprinkle sea salt around the platter

Full List of Spanish Recipes
Full List of Stuffed Recipes

Spanish Rice:
In a small bowl, toss chicken with flour, pepper and 1/4 teaspoon salt In a Dutch oven, heat 4 teaspoons oil over medium-high heat Brown chicken, stirring occasionally; Continue Reading →