An online magazine from Whole Foods Market, Dark Rye brings together pioneers of unconventional ideas to explore the edges of the creative life. Here on the Dark Rye Tumblr, we’ll compile a mixtape of their secrets—a daily how-to and counter-convention dose of sass and entrepreneurialism for your own neighborhood.

We’ll offer perspective on our monthly themes as well as the pioneer’s blueprint: fresh insight and an idea-starter that makes every day feel like a sleeves-rolled-up Saturday morning in spring. Hang out here to stay revived between Dark Rye feasts.

Dark Rye on Instagram:

Instagram

Dark Rye on Twitter:

Search

image

Baked Artichoke Eggs

The baked egg turns almost anything into something fabulous, not that artichokes aren’t fabulous to begin with. Celebrate them with this tasty no-fuss recipe that is perfect as a side or just on it’s own. Either way, it will make any meal that much more elegant.

    3 artichokes
    6 eggs
    1/2 cup Panko bread crumbs
    1/4 cup Parmesan Cheese, more for topping
    2 lemons
    6 thyme sprigs
    6 tablespoons of olive oil
    Sea salt and fresh cracked pepper

1. Choose artichokes that are about 4 inches wide. This way they will tightly fit into your 9” baking dish. Trim the end of the choke and peel the stem, then half it length-wise.

2. Half one of the lemons and juice it into a large mixing bowl. Then fill that bowl with ice water.

3. Remove the hairy choke. You cannot eat this, it is really gross. Artichokes are almost color coded so you know which part to remove. I use a paring knife to cut the choke out and then remove any excess with a small spoon. As a side note, when artichokes bloom…the choke turns this gorgeous indigo color and is simply lovely. But here it is evil and must be destroyed! Place each cleaned artichoke into the lemon water.

4. Add the bread crumbs, cheese and juice from the other lemon half to a small mixing bowl and mix well.

5. Slice the remaining lemon.

6. Place the artichoke halves sliced-side up in a 9-by-13-inch baking dish, and then fill the cups with some of the bread crumb mix. Add the olive oil to the baking dish. Place the lemon slices and fresh thyme on top and cover with foil.

7. Bake at 375 degrees F for 40 minutes.

8. Remove from the oven, removing the foil. Crack an egg into each cup, making sure the artichokes halves are level first. If you don’t do this, your egg will just pour into the baking dish.

9. Bake uncovered for about 20 minutes, or until the eggs have set.

Finish with more cheese, salt and fresh cracked pepper. Enjoy!

Jerry James Stone has been eating and drinking his veggie way through San Francisco for the past four years where he focuses on sustainability and local as well as large-scale food issues.

Notes

  1. joliemarayah04 reblogged this from darkryemag
  2. jurig2an reblogged this from ournewyorkapartment and added:
    Yumssss
  3. lovegraffartgirl reblogged this from darkryemag
  4. mywaytodiabetes reblogged this from vrayatan
  5. futriquim reblogged this from darkryemag
  6. reverse-vertigo reblogged this from claye-epperson
  7. jazz-personality reblogged this from darkryemag
  8. bruceleeandfries reblogged this from darkryemag
  9. itsbellsie reblogged this from strangeplacesonearth
  10. strangeplacesonearth reblogged this from darkryemag
  11. ohmyhealthyfood reblogged this from darkryemag
  12. chefarinarigatoni reblogged this from darkryemag
  13. gardeningotter reblogged this from darkryemag
  14. nerdandcool reblogged this from silverseamstress
  15. ladylemonade4ever reblogged this from silverseamstress
  16. silverseamstress reblogged this from darkryemag
  17. mpinc94 reblogged this from darkryemag
  18. suebacik reblogged this from darkryemag
  19. the-pantry-of-a-hungry-hobbit reblogged this from darkryemag
  20. highfitality reblogged this from thenotionclub
  21. thenotionclub reblogged this from darkryemag
  22. shifting--sands reblogged this from jostlingandjam

Loading posts...