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Prep
Difficulty
Medium
Time
Estimate
45 mins
Prepare the artichokes, boil and scrape out the choke. Toss together the crumb mixture. This can be done the night prior or in advance. When ready to eat, preheat the oven with the artichokes in their to take the chill off if they were in the fridge overnight. Next, pull them out and stuff the artichoke with the breading and add the egg to the center. Bake until the egg is your desired doneness. As it cooks, prepare and bake the cheese toasts, too.
Whole artichokes are hollowed out and stuffed with seasoned crumbs and an egg in the center. Baked up the runny egg in the center is perfect for dipping the leaves. The grand prize of the artichoke heart will be smeared with flavor to finish off the evenings dish.
Just imagine— oozy, drippy cheese on crispy toasts. Although, they are pretty darn yum at room temperature for a lunch on the go, too.
