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Cream of Artichoke with Sobrasada Sausage and Poached Egg

 Ingredients (make 4 servings)


  • 1 kg of artichokes

  • 4 medium size eggs

  • Small onion

  • 1 tsp lemon juice 

  • 1 Garlic clove

  • 20 gr of Sobrasada Sausage

  • 500 gr of vegetable stock

  • 1 tsp Chives (finely cut)

  • 1 tbsp extra virgin olive oil

  • Salt & Pepper to Taste


Rinse the artichokes under cold water, peel and cut into quarters. Place in a bowl with water and a tsp of lemon juice to prevent the artichokes from turning brown. Peel and dice the onion. Chop the garlic finely and set both aside.

In a pre-heated skillet add the quartered artichokes, onions, and garlic and cook until they begin to soften. Then add the vegetable stock and let it simmer for another 20 minutes. Remove from heat and pour mixture into a blender, add the olive oil to help emulsify.

In a medium sized saucepan bring water to a bubble, right before boiling. Cut for 4 strips of plastic wrap, coat with olive oil. Carefully crack the egg and place it into the plastic wrap and seal. Place the sealed plastic wrap with the egg in the bubbling water. Allow it to cook for 4 minutes, with a slotted spoon remove from water.

To serve, place the blended mixture in a soup bowl. Place the sobrasada sausage and poached egg in the center. Garnish with chopped chives. Salt and pepper to taste.