Artichoke Hearts with Diquaglia Eggs, Artischockenherz*

Clean the artichokes thoroughly, remove the hard outer leaves and the stem and hollow them out. Make the artichokes al dente in enough boiling hot salted water. Make the quail eggsfu 5 min, drain and cool and peel. Arrange the chicory on a serving plate, fill the artichokes with some washed sprouts and 8 halved eggs. Season with a sauce of oil, lemon and salt and garnish with 2 whole eggs.

*Cuori di carciofo con uova diquaglia, artichokes with quail eggs

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