Brodo With Soft Cooked Farm Egg, Shaved Artichoke & Porcini

• 8 cups rich chicken broth or 8 cups chicken broth
• 1 garlic clove, sliced thinly
• 1 teaspoon olive oil
• 4 extra large fresh fertile farm eggs
• 2 globe artichokes
• 1 lemon, cut in half
• 4 porcini mushrooms
• 1 bunch arugula or 1 bunch mizuna
• 1 teaspoon salt (To Taste)
• 1 teaspoon pepper (To Taste)

1. Remove all outer leaves of artichokes by running a knife up from the stem and discard the leaves.
2. Gently peel the stem - leaving it attached to the artichoke bottom.
3. With a spoon remove the hairy choke and rub the artichoke bottom with half the lemon.
4. Clean mushrooms & slice thinly.
5. In sauce pot heat olive oil over medium heat and add the garlic.
6. Saute slightly.
7. Add the chicken stock.
8. Bring to a simmer and season with salt & pepper.
9. Thinly slice the artichoke into simmering broth.
10. Add mushrooms.
11. Simmer for 3 minutes.
12. Lower the heat and gently place eggs into broth.
13. Cook eggs for 2 minutes and divide soup into four bowls placing an egg into each bowl.
14. Garnish with arugula, mizuna or spicy greens.
15. Serve with crusty bread.

chicken broth, garlic, olive oil, eggs, artichokes, lemon, porcini mushrooms, arugula, salt, pepper

Taken from www.food.com/recipe/brodo-with-soft-cooked-farm-egg-shaved-artichoke-porcini-289235 (may not work)