Artichoke Rösti with Pan-Fried Eggs

The artichoke and egg rösti in a pan 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 start right away 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 to taste and a pinch of chopped parsley

Preparation

1. Clean the artichokes by removing the tougher, spiny outer leaves and the tips. Cut in half, remove any inner hairs and slice the artichokes thinly, immersing them in water acidulated with lemon to prevent browning.
2. Peel the potatoes and onions, and grate them with a grater with large holes (or use a food processor), obtaining strips similar to those of the artichokes.
3. Squeeze the artichokes, potatoes, and onion well to remove excess water.
4. In a large non-stick pan, heat a drizzle of oil and pour in the mix of artichokes, potatoes, and onion. Season with salt and pepper, and if you like, add some grated Parmesan and chopped parsley.
5. Cook over medium heat for about 10 minutes on one side, pressing the mixture well with a spatula to compact it. When the bottom is golden, using a lid or a plate, flip the Rösti to cook the other side as well.
6. While the Rösti finishes cooking, in another pan, cook the eggs sunny-side-up in a drizzle of oil, being careful to keep the yolk soft.
7. Serve the Rösti hot with the sunny-side-up egg on top.

Trivia

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