Artichokes with a runny yolk

Kurt combines two of Spring’s most cherished foods;  artichokes filled with runny yolk on a bed of broad beans

Serves 2


  • 2 artichokes
  • 2 eggs
  • 150g broad beans
  • 1 clove garlic
  • 100g basil
  • 50g pecorino
  • 50g Parmigiano
  • Salt, to taste
  • Sugar, to taste
  • 20g pine nuts
  • Lemon zest, to taste


  1. Clean and prep the artichokes until you're left with just the heart.
  2. Steam the artichoke hearts for 20 – 30 minutes. 
  3. Shuck the 1st layer of the broad beans then blanche for about 30 seconds.
  4. Place the blanched beans in a bowl of ice water.
  5. To prepare the pesto, place the basil, cheese and nuts in a blender and pulse.
  6. Once blended, taste and add ½ a clove of garlic. Add salt and sugar to the pesto to taste.
  7. Once the artichokes are ¾ ready, pull from the steam bath and place in an ice bath.
  8. Remove the little hairs at the centre of the artichoke heart and season the inside and outside with salt.
  9. Separate the egg yolks from the whites and pour into the artichoke.
  10. Steam for another 2 – 5 minutes. 
  11. On a low heat, warm the shucked broad beans and mix with the pesto, zest some lemon zest to brighten up the dish.
  12. To plate, place the beans on the plate and place the artichoke with a yolk heart in the centre.

This recipe first appeared on Gourmet Today TV, April 2019