Instructions: With a large, sharp knife, slice one third off the top of each artichoke. Pull off the outer leaves and discard them. Break the artichoke stems off at the base, then trim about 1/4 inch from the base.

Use the butter to grease a flameproof casserole dish just large enough to hold the artichokes. Place the artichokes in it and pour the wine and water over them. Bring to a boil, then reduce the heat, cover and cook gently for 15 to 20 minutes or until just tender; test the base of each artichoke with the point of a knife.

Remove the artichokes from the casserole, reserving the cooking liquid. Leave the artichokes to cool, placing them upside down to drain off any liquid.

Preheat the oven to 400 degrees. To create a central cavity in each artichoke, pull out the small inner leaves, then use a teaspoon to scrape out the fibrous choke.

Place the artichokes in a baking dish and crack an egg into the center of each one. Season generously with salt and pepper and bake in the oven for 5 minutes, or until the eggs are lightly set.

Meanwhile, make the sauce: Reheat the cooking liquid, then add the cream and boil for 5 minutes. Stir in the tomatoes and basil and season to taste. Place each artichoke on a serving plate, coat lightly with the sauce and serve immediately.

This recipe yields 4 servings.

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