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Baked Eggs in Artichokes with Bacon Chive Bread Crumbs

Artichokes take a bit of prep work, but their smooth texture and delicate flavor make them well worth the effort. Need more convincing? These edible relatives of the thistle are rich in antioxidants. To reap maximum benefit, be sure to eat the tender parts of the leaves as well as the heart.

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Total Cost: $11.77

Cost per plate: $2.94

Prep Time
60 min
60 min


  • 4 large artichokes

    2 tbsp olive oil, divided

    ½ tsp sea salt, divided

    1 tsp ground black pepper, divided

    1½ cups low-sodium vegetable or chicken broth

    3 strips organic bacon, no added nitrates or nitrites

    1 lb baby spinach

    8 large eggs

    2 slices crusty whole-grain bread, roughly torn

    2 shallots, minced, divided

    ¼ cup finely chopped fresh chives, divided

    4 cloves garlic, minced

    2 tbsp Dijon mustard

    4 tsp apple cider vinegar


1. Preheat oven to 350°F. Slice about 1 inch off tops of artichokes and trim stems and pointed ends of leaves. Halve artichokes lengthwise; using a teaspoon or melon baller, scoop out fuzzy centers. Brush cut sides with 2 tsp oil; sprinkle with ⅛ tsp each salt and pepper.

2. Heat a large ovenproof skillet on medium. Add artichokes, cut sides down, and cook undisturbed until beginning to brown, 4 to 5 minutes. Turn off heat; add broth. Cover loosely with foil; bake just until centers are tender, 12 to 15 minutes.

3. Meanwhile, heat a large nonstick skillet on medium. Add bacon and cook, turning once, until crisp, about 8 minutes. Transfer bacon to a paper towel–lined plate; set aside. Drain fat from skillet; discard. Return skillet to medium heat. Working in batches, add spinach and ⅛ tsp salt and cook, tossing often, until wilted, 1 to 2 minutes. Transfer to a large bowl.

4. Remove artichokes from oven; turn cut sides up. Stuff spinach into centers of artichokes, pressing gently to create wells. Crack 1 egg into a small bowl; gently pour into spinach well of 1 artichoke half. Repeat with remaining eggs and artichoke halves. Cover loosely with foil and bake until egg whites are set, 12 to 14 minutes.

5. Meanwhile, crumble bacon; transfer to a food processor and add bread. Pulse into coarse crumbs. Transfer to a separate small bowl; stir in half of shallot and 2 tbsp chives.

6. Sprinkle artichokes with bacon mixture, dividing evenly. Bake again, uncovered, until bread crumbs are golden and eggs reach desired doneness, 15 to 25 minutes.

7. Meanwhile, in a separate small bowl, whisk together garlic, mustard, vinegar, 2 tbsp water and remaining 4 tsp oil, ¼ tsp each salt and pepper, half of shallot and 2 tbsp chives. Drizzle over artichokes.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 394
  • Carbohydrate Content 32 g
  • Cholesterol Content 376 mg
  • Fat Content 19 g
  • Protein Content 22 g
  • Saturated Fat Content 5 g
  • Sodium Content 830 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 10 g
  • Polyunsaturated Fat Content 3 g