Artichoke with mushrooms and poached egg

Artichoke with mushrooms and poached egg

Two seasonal ingredients to create a delicious combination, artichoke with mushrooms and poached egg.

Crispy artichokes with some wild mushrooms are always a good idea but if you add a good poached egg on top it just gets better.

I wanted to create a pintxo/tapa version but you can adjust the ingredients and make it for dinner. I love this recipe for dinner.

Don´t know how to clean fresh artichoke?

No worries as I made a short video to show you how to clean artichokes. There are in season and at its best.

Artichoke with mushrooms and poached egg

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Artichoke with mushrooms and poached egg

Recipe by Enara ParraCourse: Pintxos (Tapas), VegetablesCuisine: Main, TapaDifficulty: Medium


Prep time


Cooking time




  • 2 fresh artichokes

  • 150 g wild mushrooms

  • 2 eggs

  • Olive oil

  • Salt (I used Maldon smoked sea salt)

  • 1 garlic clove

  • Water

  • 1 lemon juice


  • Clean the artichokes. See video below.
  • Fill a large bowl with water and pour the lemon juice.
  • Slice both artichokes and place them in the bowl with the water and lemon juice.
  • Heat 1 tablespoon of olive oil in a large pan over medium heat.
  • Add the garlic clove and cook for 1 minute. This will give a nice garlic flavour to the oil. Remove the garlic.
  • Add sliced artichokes and cook 3 minutes from each side until brown and crispy.
  • Transfer the artichoker to a plate with kitchen paper to absorb the oil.
  • Stir fry the wild mushrooms on the same pan for 2-3 minutes.
  • Meantime cook the poached eggs. (See video)
  • Assembly
  • Place crispy artichokes and mushrooms on a platter creating some kind of nest.
  • Place the poached eggs on top.
  • Sprinkle with salt and serve.

Recipe Video

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