Egg and mozzarella stuffed artichokes
2 thick slices of mozzarella
10-15 cm of a thin zucchini
Grated cheese (Emmental or Gruyère)
Salt and pepper
Butter or ghee
Rinse the artichokes, cut the stems high, near the base. Steam cook them 30-35 minutes. Cool slightly, then remove the outer leaves (the closest ones to the base). Spoon out the “hay”. Form a sort of nest, pulling apart the leaves in the middle. Cut into slices the cougette and dry roast on a non-stick pan. Salt and pepper.
Cover a baking tray with parchment paper or foil. Stand the artichokes in it. Season with salt and pepper, brush with melted butter from all sides. Then stuff them with a slice of mozzarella and a few slices of zucchini. Sprinkle with grated cheese. Push the filling to the edges to form a hollow in the middle. Break an egg into each.
Cook the artichokes in the oven at 200°C until the eggs are set. Serve immediately, sprinkled with finely chopped chives or fresh dill.