Preparation
Boil the artichoke in salted water for approximately 20 minutes. Discard the hard leaves. Boil the water in a medium pot, add a tablespoon of vinegar and put to cook the egg white to poche, when the white is cooked but not so much, remove it with a slotted spoon. Put the egg white on the artichokes trying to stay inside the leaves, cover with white sauce, sprinkle with a cracker and take it to the oven to gratin.
