On the visual side, few things are less appealing than an artichoke coming out of a cooking pot

If Proust’s Madeleine was a postive nostalgic memory, in my own childhood, those ugly vegetable hedhehogs removed from the pressure cooker were a surefire sign of the absence of fun for the rest of the evening.

I firmly reject the ‘Artichaut Vinaigrette’ this traditional French dish that forces a hair removal session upon the diner, if no one puts a stop to that, in a few years ,we’ll be talking Brazilian wax tips during dinner and finding this classy I say $€r3\/\/ that.

However, artichokes are good, it’s a good source of magnesium and with a little preparation you can get fun to eat and  visually attractive dishes, albeit a bit surreal.

for 2

• 2 artichokes
• 4 eggs
• 2 tablespoons sour cream
• 6 slices chorizo
• 20 chives

Remove the stem of each artichoke 1cm of the tip of the leaves and boil for 30 minutes

Remove inside leaves and hairs -don’t burn yourself, wait until it has cooled a bit

place in oven at 120°C, around 10 minutes.

mince herbs and chorizo.

prepare your scrambled eggs in a saucepan with sour cream and a little salt and pepper, you may put a little more salt than you normally would, the scrambled egg wil serve as a dip for the artichoke.

add the chives and chorizo as the cooking ends.

fill the artichokes with the scrambled egg mix

eat by detaching leaves one by one dipping them in the egg.