4 whole eggs (free-range and pasture raised)4 large artichokes, cleaned, chokes removed1 tablespoon extra virgin olive oil¼ cup white wine1 pound fresh pasta1 cup vegetable stockSalt, pepper, lemon juice, to tasteButter or olive oil, to taste1 tablespoon chopped parsley1 Bottarga Di Muggine (mullet roe)Place four eggs in a pot and add cold water to a depth of 4 inches above the eggs. Set the heat to medium-low and place a thermometer in the pot. When the temperature reaches 145 degrees, set the timer for 45 minutes and continue cooking, maintaining the temperature by adjusting the heat.While the eggs cook, place a 2-gallon pot of water on the stove to boil for the pasta.Slice the cleaned artichokes and sauté them in 1 tablespoon extra-virgin olive oil and white wine until tender.Place the pasta in the boiling water and cook until barely al dente. Remove it from water and add to sauté pan with the artichokes. Add the vegetable stock, season the pasta with salt, pepper and lemon, and finish with a little butter or olive oil, and parsley.To serve, divide the pasta and liquid among serving plates. Carefully crack the softly cooked eggs and place one on top of each serving. Using a microplane, shave copious amounts of Bottarga over each dish.

From Dmitry Elperin, The Village Pub, Woodside, Calif.