Artichokes with bacon and poached eggs

Directions

1. In a large saucepan, pour in water to halfway, add 2 tablespoons of flour, and mix well. ≈ 4 min
2. Add a pinch of salt and bring to a boil. ⏱ ≈ 10 min
3. Peel the globe artichokes, keeping the stem, then cut off the top, about 2 cm from the base. ≈ 8 min
4. Place the globe artichokes in boiling water, cook them for about 20 minutes, and then set aside. ⏱ 20 min
5. In a large frying pan, pour in a tablespoon of olive oil and cook the diced bacon for 1 minute until browned. ⏱ 1 min
6. Add one or two ladlefuls of the cooking water from the globe artichokes, then add the artichokes cut in half. Let them simmer for 5 minutes over low heat. ⏱ 5 min
7. While you’re doing that, heat some water in a small saucepan with a tablespoon of vinegar until it boils. ⏱ ≈ 10 min
8. Crack an egg and pour it directly into the simmering water, just as you would for frying. ⏱ ≈ 8 min
9. After a few minutes, the eggs are ready: remove the eggs from the pot and place them in a bowl. Repeat this process for the remaining eggs. ≈ 3 min
10. Place the eggs in the frying pan with the artichoke hearts. Once everything is heated through, serve. ⏱ ≈ 7 min