Poached Eggs with Lima Beans and Artichokes

Normally when I have a new recipe to share I have thought about it for a while or set out to create something new from my latest market haul. But this recipe seems to have almost happened by itself. You see, I like to keep a container of cold marinated lima beans in the refrigerator for snacking purposes and this week I decided to add in a few chopped artichoke hearts. It turns out the two are a miraculous pair and I have been enjoying them all week.

Occasionally what I like to do in the kitchen is to challenge myself to take a recipe further.  Sometimes I take it far, transforming something simple into something fancy. Other times, I make just one simple change and it becomes something wonderful. Next time you make your favorite snack or salad try and look at it a little differently  and imagine the possibilities. Today for lunch, I made a simple change to my lima bean snack by adding a poached egg. The result is one of the best things I’ve had for lunch in quite a while. It is light, creamy and filling. You could eat this on it’s own or accompanied by toasted bread such as pain levain or sourdough.

Isn’t food fun.

Poached Eggs with Lima Beans and Artichokes

16 ounces Lima Beans, boiled for 5 minutes, strained and cooled

12 ounces Frozen Artichokes, Steamed, cooled and sliced (or 6 fresh artichokes, trimmed, de-choked etc)

1 Recipe Vinagrette

Fresh Eggs + vinegar and salt for poaching

1/4 cup Pistachios, chopped

Freshly Ground Pepper, to taste

Sea Salt, to taste

Parmesan, at room temp and grated to garnish

In a medium bowl combine the lima beans, artichokes and vinagrette mixing gently to coat. Allow the flavors to meld in the refrigerator for at least an hour.

Fill a wide shallow pan halfway with water, add in a small splash of vinegar, a pinch of salt and bring to a simmer. Crack your eggs into cups and gently slip into the simmering water (do not fill the pan cook a max of 4 at a time), spoon water over the top until the white is set. Remove the eggs to a cold bath to arrest the cooking process and then drain on a towel.

Place the egg at the bottom of your dish, sprinkle it lightly with sea salt and pepper, and surround it with the lima bean salad. Top with parmesan shavings and the chopped pistachios

Serves 4-6, (the number of eggs will be determined by you and your guests)

Notes: Since we aren’t exactly in prime artichoke season, use good quality frozen artichokes. Trader Joe’s carries a good one.  In the springtime I would definitely use fresh.

As for the lima beans, I have never seen them fresh, but I can’t resist. Buy them frozen, because the quality and texture will be much better that that of the can. Normally with beans I would buy dried and go from there, but I can never seem to find real lima beans dried although many bags of butter beans and others make the claim.

Also, and maybe most importantly; make sure the poached egg is well drained and pat dry. If it is water logged that the flavor of the dish will be diluted and disappointing.

This dish may also be served warm, simply skip the cold water bath and warm the lima bean salad.

Vinagrette

1/4 cup Extra Virgin Olive Oil

2 TBS Balsamic

2 TBS Freshly Squeezed Lemon Juice

1-2 tsp Dijon

2-3 Garlic Cloves, minced or grated

Sea Salt, to taste

Freshly Ground Pepper, to taste, but give it a healthy dose

Combine your ingredients in a medium sized bowl and whisk until emulsified.

** In case you were wondering, Phil did not take this weeks photo. I did. You can tell by the way I have the lighting reflecting off of the bowl.