Has anyone tried artichokes (steamed or roasted) served with a poached or fired egg?

Cafe Society
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I was trying to see if anyone had posted a review of such a combo online, but my cursory examination was unfruitful. It seems to me that it should be a good combo; delicious artichoke leaves and hearts dipped in runny egg yolks… Anyone here ever tried something like that?

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I can’t believe I just googled “fired egg.” :smack:

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Look for Eggs Sardou: Creamed spinach. Poached eggs. Artichoke hearts. Hollandaise sauce.

I have also had omelettes stuffed with bacon, onions, and artichoke hearts, and topped with hollandaise sauce.

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For a somewhat weird use of artichoke hearts, I love to put pickled ones on my tunafish sandwiches, as a replacement for pickled cucumber slices.

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Hah! I didn’t notice my typo until Vinyl Turnip pointed it out…!

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I pictured a crème brûlée torch… peeling off the blackened shell like the skin of a flame-roasted poblano. Probably wouldn’t work, right?

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I always breakfast on Eggs Sardou when I’m in NOLA, served at The CoffePot.

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A couple weeks ago we made scrambled (not fired) eggs with marinated artichoke hearts and black olives, plus some cheese. All of that vegetable flesh gave it a nice texture and I would recommend it if you’d like something a little different, though I know this isn’t exactly what you asked.

Trump: You’re fired!!
Eggs: Oh no! What will we do? Where will we go?
Trump: I hear there are steamed and poached artichokes looking for a partner. Not my problem though!
Eggs: But my son has a cracked shell! I will lose my insurance!
Trump: That’s tough. You sound like loser eggs. Now beat it!

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I had that at Brennan’s in New Orleans around 1980. Quite yummy.

I’m sure I’ve been to a restaurant with an Eggs Benedict variation with an artichoke heart instead of Canadian bacon, but no one at the table got it so I can’t be sure.
Dipping leaves in eggs doesn’t do it for me.

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Have you tried artichoke bottoms? They’re not as easily found as hearts…always canned in brine, and next to the canned hearts in the grocery if they’re there at all. No leaves, just pure meaty artichoke goodness.

Put them in a shallow baking dish, beat two egg yolks with a little grated Parmesan and Gruyere and a cup of light cream with S&P to taste…pour over the chokes and bake in a 300 oven for about a half hour, just until the cheese custard is lightly set.

It’s an old Parisian recipe, and it will make you pee your pants.

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In the good way or the bad way?

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It’s bad if you pee in your pants after eating asparagus…