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  • Artichoke with Quail Eggs & Wasabi / Parsley Oil

    Artichoke with Quail Eggs & Wasabi / Parsley Oil

     

    Artichoke with Quail Eggs & Wasabi / Parsley Oil

    Serves 2

     

    What You’ll Need:

    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
     

    Ingredients:

    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
     

    Parsley-Wasabi Oil:

    1 Cup of Extra Virgin Olive Oil
    1 Bunch of Parsley, Roughly Chopped
    1 Tbsp Wasabi Paste (or to personal taste)
     

    How To Put It Together:

    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!
     

    Nina’s Tasty Tip:

    The parsley-wasabi oil is a lovely addition to salad dressing and delicious with any fish, poultry or beef dish.

     

    Nutrition:

    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

Healthy Eating + Fit Living = Being Well