Serves 4 For the bruschetta
8 slices bread 4 eggs
extrafresche
4 artichokes 1 clove garlic 1 small bunch of parsley
5 tablespoons extra virgin olive oil
40 g of bacon
1 lemon salt and pepper Preparation
Clean the artichokes by removing the leaves harder and beard inside, cut into wedges and dip them in water acidulated with lemon juice.
Chop the garlic and parsley and fry in a saucepan with 2 tablespoons of olive oil and the diced bacon. Add the artichokes, salt and cook for few minutes. Together ½ cup of water and cook for 20-25 minutes over low heat with cover.
Meanwhile Boil the eggs in water for 5 minutes dall'ebollizione, cool them and shell them.
Toast both sides of bread slices in a pan with the remaining oil.
Place bread slices on the artichokes with their cooking sauce, decorated with egg slices and serve with a little sprinkling 'of freshly ground pepper.
Preparation time: 25 minutes
Source: Masterforum
Comment: A simple recipe but it 'is always appreciated especially as a starter.
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