Preparation time: 20 minutes
Cooking time: 30 minutes
1 egg white, whisked
cup balsamic vinegar
4 ounces shallots, cooked and chopped
4 artichoke hearts, chopped
A pinch of sea salt and black pepper
For the sauce:
1 tablespoon lemon juice
cup ghee, softened
4 egg yolks
teaspoon sweet paprika
Put artichoke hearts in a bowl, add the vinegar, toss well to combine and leave aside for 20 minutes In a bowl, mix the egg yolks with paprika and lemon juice and whisk.
Put some water into a saucepan and bring to a simmer over medium heat.
Put the bowl with the egg yolks over the simmering water and stir constantly.
Add melted ghee gradually, stir until the sauce thickens and take off heat.
Drain artichokes, arrange them on a lined baking sheet, brush them with the egg white, sprinkle salt, pepper and the chopped shallots on top, and bake at 375 degrees F for 20 minutes.
Heat up a saucepan with some water, bring to a simmer over medium heat, crack the 4 whole eggs into the pan, poach them for 1 minute and divide them between plates.
Add the baked artichokes on the side, drizzle the egg yolk sauce all over and serve.
Nutritional value/serving: calories 1130, fat 94,9, fiber 17,6, carbs 46,7, protein 30,6