Name: Alcachofas con Huevos de Codorniz y Jamón
Yield: 1
Ingredients: 1 can whole artichoke hearts in olive oil -; 6 quail eggs -; 1 slice jamon serrano or spanish cured ham -; spanish extra-virgin olive oil -; Sea salt -

Alcachofas con Huevos de Codorniz y Jamón

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Ingredients for - Alcachofas con Huevos de Codorniz y Jamón

1. 1 can whole artichoke hearts in olive oil -

2. 6 quail eggs -

3. 1 slice jamon serrano or spanish cured ham -

4. spanish extra-virgin olive oil -

5. Sea salt -

How to cook deliciously - Alcachofas con Huevos de Codorniz y Jamón

1. Stage

Preheat the oven to 325 degrees F.

2. Stage

Drain the artichokes. Place 6 of the largest artichoke hearts in an oven safe skillet bottom-side down. Trim the bottom side of the artichoke if necessary to help it lie flat. (You may also use a muffin tin to hold the artichoke hearts upright.) Using a spoon, widen the hole in the center of each artichoke to create a cup.

3. Stage

Carefully open a quail egg using a paring knife. Slide the raw egg into the center of the artichoke. Repeat with remaining eggs. Sprinkle the eggs with a little salt

4. Stage

Place the artichokes in the oven for 3-4 minutes until they set.

5. Stage

To serve, sprinkle the artichokes with ham. Drizzle with olive oil and season to taste with salt.