1. Slice hearts thin and place in bowl with one quart of water and 3 tbsp lemon juice. 2. Grind the cumin seeds and toast for 4 minutes. Set aside. 3. Poach the eggs in the vinegar. Keep warm after removing from water. 4. Heat the garlic and parsley in oil or a bit of broth. Add the artichokes, vegetable stock, cumin, salt and pepper. Cook until tender, about 5 minutes. 5. Place on serving plate with eggs. Drizzle with flavored oil. ---------------------------------------------------------------------------
Nutrition
Ingredients
