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Vegetarian, Northern, Eastern and Western France

Brittany artichokes with vinaigrette, soft boiled eggs, and country bread

Brittany artichokes with vinaigrette, soft boiled eggs, and country bread is a vegetarian dish for 4 people, ready in 50 minutes, easy to make, for about €2.00 per person. Success comes down to timing the eggs exactly six minutes for a runny yolk, and whisking a mustard vinaigrette thick enough to coat every leaf.

Tonight, big Brittany artichokes to pluck leaf by leaf, dipped in a mustard vinaigrette, with soft boiled eggs and bread.

Brittany artichokes with vinaigrette, soft boiled eggs, and country bread
Total time
50 min
Difficulty
Easy
Cost per person
€2.00
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Brittany artichokes are big and meaty, meant to be eaten leaf by leaf, each one dipped into a mustard vinaigrette that wakes up their mild, slightly sweet flesh. The heart, tender once the choke is scraped away, gets eaten with a fork and whatever vinaigrette is left in the plate. The soft boiled egg adds a runny yolk that mixes right into the sauce, and the country bread is there to mop up everything.

This is a slow, hands on dish meant to be shared without rushing, where everyone peels at their own pace. It works for a spring lunch just as well as a light summer dinner, and kids usually love pulling the leaves apart with their fingers. Mon Chou puts it on the table as soon as Brittany artichokes are in season, from spring through fall.

The ingredients

4 people

Fruits and vegetables

  • Large Brittany artichokes 4
  • Shallot 1
  • Lemon 1

Dairy

  • Eggs 6

Bakery

  • Country bread 8 slices

Pantry

  • Mustardoften in the pantry 2 tsp
  • Wine vinegaroften in the pantry 2 tbsp
  • Olive oiloften in the pantry 6 tbsp
  • Coarse saltoften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Mustard, Gluten

The step by step recipe

  1. Snap off the stem of the artichokes and drop them into a large pot of boiling salted water with the lemon.

    Snap the stem by pulling it, the tough fibers from the base come away with it.

  2. Cook until a leaf pulls away easily. 35 min

    Keep them submerged with a smaller lid on top, they cook more evenly.

  3. Make the vinaigrette with the mustard, vinegar, oil, chopped shallot, salt, and pepper.

    Whisk the mustard and vinegar together before adding the oil, the dressing binds better.

  4. Cook the eggs in boiling water, cool them, then peel. 6 min

    A soft boiled egg stays runny in the center, time it to exactly six minutes.

  5. Drain the artichokes upside down, serve with the vinaigrette, eggs, and bread.

    Scrape out the choke with a small spoon, it comes out more easily when warm.

Our tips to get it right

  • Pick artichokes that feel heavy for their size, that means they are meaty inside rather than dried out.
  • Make the vinaigrette while the artichokes cook, it gives the shallot time to mellow into the dressing.
  • Serve the artichokes warm rather than hot, the choke comes out more easily and the flesh tastes better.

The variations

  • Swap the shallot for chopped chives for a milder vinaigrette.
  • Stir a spoon of heavy cream into the vinaigrette for a creamier sauce that kids tend to like.
  • For a faster meal, use hard boiled eggs made ahead instead of soft boiled ones.

What to serve it with

  • A glass of dry white wine
  • A simple green salad
  • Salted butter for the bread

Storage

Cooked artichokes keep for 2 days in the fridge in a sealed container. Soft boiled eggs are best eaten the same day, they do not keep well. The vinaigrette keeps for 3 days in the fridge in a closed jar.

Questions about this dish

How do you know when the artichoke is cooked?

Pull an outer leaf, it should come off without resistance. Count on about 35 minutes for large Brittany artichokes.

Can you make the vinaigrette ahead of time?

Yes, make it the day before and keep it in the fridge in a sealed jar. Take it out a bit before serving so the flavors come back.

How do you remove the choke from an artichoke?

Once the artichoke is cooked and warm, spread the center leaves apart and scrape out the fuzzy choke with a small spoon. This stringy part is not edible.

How do you get a soft boiled egg right every time?

Drop the egg into boiling water and time it exactly six minutes. Cool it right away in cold water to stop the cooking and make peeling easier.

How long does it take to make Brittany artichokes with vinaigrette, soft boiled eggs, and country bread?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Brittany artichokes with vinaigrette, soft boiled eggs, and country bread?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Brittany artichokes with vinaigrette, soft boiled eggs, and country bread cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, mustard, gluten. Always check the labels of the products you buy.

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