Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   extra-virgin olive oil
   1      pound         baby artichokes
   6                    jumbo eggs
     1/2  cup           freshly-grated pecorino

Preparation:

Peel and clean the artichokes. Slice paper thin into acidulated water. Set aside. In a non-stick sauté pan, heat the oil until just smoking. Drain the artichokes and pat them dry with towels. Sauté the artichokes a handful at a time until they are golden-brown. Continue until all are done. Meanwhile, crack the eggs into a bowl and just break the yolks. Do not whisk or stir. Add cheese and let stand. When all the artichokes are done, place them all back in the pan. Pour the eggs over the artichokes and swirl the pan to allow the eggs to drip through and make contact with the pan. Cook until the eggs set, about 5 to 6 minutes. Toss onto a plate and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5727)