A Blender
A Sharp Kitchen Knife
A Braising Pan with a Cover
A Bowl filled 3/4 with Water and Juice of 1 Lemon
A Slotted Spoon
A Parchment-Lined Baking Sheet
Paper Towels
A Small Bowl
Measuring Spoons
A Butter Knife
Appetizer or Salad Plates
A Small Non-Metal Spoon
A Squirt Bottle
1/2 Cup Lemon Juice
5 – 6 Artichoke Bottoms
2 Tbsp Goat Cheese, Softened
5 – 6 Quail Eggs
1/2 Tsp Sea Salt
2 Tbsp Salmon Roe
1 Cup of Extra Virgin Olive Oil
1 Bunch of Parsley, Roughly Chopped
1 Tbsp Wasabi Paste (or to personal taste)
1) Preheat the oven to 400 degrees Fahrenheit.
2) Make the parsley-wasabi oil: Into the blender, add the parsley, olive oil and wasabi; blend until emulsified. Set aside for now.
3) Fill a braising pan about halfway with water; add lemon juice. Place the pot over medium high heat and bring to a boil. Using a slotted spoon, place the artichokes in the pan and blanch for about a minute. Transfer to a bowl filled with water and lemon juice; place in the refrigerator to cool.
4) Transfer the bowl to your work surface. One-by-one, dry the artichoke bottoms with a paper towel and place them on a parchment-lined baking sheet. Using a butter knife or measuring spoon, place about a teaspoon of goat cheese in each artichoke bottom. One-by-one, crack the quail eggs into a small bowl and carefully pour the egg into the artichoke bottom. Sprinkle the egg whites with sea salt. Place the baking sheet in the middle of the oven for about 5 minutes.
5) Transfer the eggs in artichokes to appetizer plates. Using a plastic, wood or shell spoon, garnish the eggs with salmon roe. Place a small round of wasabi/parsley oil ( about two teaspoons) on the plate and smear it with a spoon into a sort of banana shape.
6) Serve and enjoy!
The parsley-wasabi oil is a lovely addition to salad dressing and delicious with any fish, poultry or beef dish.
• 187 Calories
• 10 grams of Protein
• 11 grams of Total Carbohydrates
• 1 grams of Sugar
• 5 grams of Fiber
• 13 grams of Total Fat
• 4 grams of Saturated Fat
• 0 grams of Trans Fat
• 185 mg of Cholesterol
• 138 mg of Sodium
• 44% RDA Vitamin K
• 41% RDA Folate
• 24% RDA Riboflavin
• 21% RDA Vitamin C
• 18% RDA Phosphorus
• 17% RDA Vitamin B12
• 16% RDA Manganese
• 13% RDA Selenium
• 12% RDA Vitamin A
• 11% RDA Potassium
• 10% RDA Iron
• 10% RDA Copper
• 10% RDA Magnesium
• Glycemic load: 4
Brief mention: “Results vary. This is not medical advice. Always consult your physician before making significant changes to your diet or exercise regimen.”
