4 fresh eggs, farm-fresh (leave them at room temperature)
4 artichokes
2 salsify roots*
4 slices of prosciutto cru
lemon juice
olive oil
1 cup of reduced beef broth or 1/2 tea spoon of herb butter (mix parsley, chives, echalot, a little cognac, lemon juice, pepper, and salt; simmer until the butter melts)
salt and pepper
4 fresh eggs, farm-fresh (leave them at room temperature)
4 artichokes
2 salsify roots*
4 slices of prosciutto cru
lemon juice
olive oil
1 cup of reduced beef broth or 1/2 tea spoon of herb butter (mix parsley, chives, echalot, a little cognac, lemon juice, pepper, and salt; simmer until the butter melts)
salt and pepper
1
Trim the artichokes, keeping only the hearts
Cook for half an hour at 40 minutes in water, salt, and a little lemon juice, until they're very tender
Blend with olive oil until smooth
2
Correct the seasoning
3
Peel the salsify and immediately add it to the boiling water with lemon juice to prevent discoloration
4
Bring water to a boil with a little salt, add the salsify, and let it cook for 8 to 10 minutes
5
Cut it at an angle and sauté with a little oil
6
Place the eggs in a pan with boiling water, timing 4 minutes and a half
Remove them and plunge into a basin of ice-cold water to stop cooking
7
Peel them carefully (the egg will be very soft)
8
Assemble the plates: artichoke purée at the bottom, salsify and prosciutto rolled up in the middle, and the egg on top, finishing with a sprinkle of salt
Finally, pour the reduced beef broth or herb butter around
