Artichoke Rösti and Sunny-side up Eggs

Artichoke Rösti and sunny-side up eggs is a rustic and flavorful interpretation of a Swiss dish, enriched with the delicacy of artichokes and the comfort of a sunny-side up egg. Let’s begin immediately with the ingredients and preparation.

Ingredients

• 4 fresh artichokes
• 2 medium-sized potatoes
• 1 small onion
• 4 eggs
• Salt and pepper to taste
• Extra virgin olive oil
• To add an Italian touch: grated Parmesan cheese to taste and a pinch of chopped parsley

Preparazione

1. Clean the artichokes by removing the tough and spiny outer leaves and the tips. Cut them in half, remove any internal fuzz, and slice the artichokes into thin slices, immersing them in acidulated water with lemon to prevent them from darkening.
2. Peel the potatoes and onions, and grate them with a coarse grater (or use a food processor), obtaining strips similar to those of the artichokes.
3. Squeeze out the artichokes, potatoes, and onion well to remove excess water.
4. In a large non-stick skillet, heat a drizzle of oil and add the mix of artichokes, potatoes, and onion. Season with salt and pepper, and if you like, add some grated Parmesan cheese and chopped parsley.
5. Cook over medium heat for about 10 minutes on one side, pressing down the mixture with a spatula to compact it. Once the underside is golden, with the help of a lid or plate, flip the Rösti to cook the other side.
6. While the Rösti finishes cooking, in another pan, cook the sunny-side up eggs in a drizzle of oil, making sure to keep the yolk soft.
7. Serve the hot Rösti with the sunny-side up egg on top.

Curiosity

The original Rösti is a Swiss dish mainly made with grated potatoes, sautéed in a pan until a crispy crust forms on the outside and it’s soft on the inside. The version with artichokes adds a spring touch and an intense flavor note. You can use this dish as a tasty appetizer or a single course, perhaps accompanied by a fresh green salad.