Date Night With Marcus Part 1

From appetizer to dessert, Marcus is putting together a meal sure to impress that special someone.


  • 2 artichokes
  • Olive oil
  • Salt & pepper
  • 1/2 pounds pancetta or 6 bacon slices, diced
  • 1-2 teaspoons whole grain mustard
  • 1 egg
  • 1 manchego cheese wheel


  1. Artichokes:
  2. Boil a large pot of water with a steaming basket inside.
  3. Steam artichokes for around 35 minutes, or until tender (but not falling apart).
  4. Remove the hard outer layers of artichoke until you get to the heart.
  5. Grill:
  6. Preheat grill.
  7. With a brush, coat exposed area of artichokes with olive oil. Sprinkle with salt and pepper.
  8. Place artichokes onto the grill over medium heat. Cook for about 2 minutes on each side, or until you have nice grill marks.
  9. Pancetta:
  10. Cook pancetta in a skillet over medium-high heat until golden brown.
  11. Stir in 1-2 teaspoons of mustard. Remove from heat.
  12. Poached Egg:
  13. Make sure your eggs are really fresh. Add a small dash of vinegar to a pan of steadily simmering water.
  14. Crack eggs individually into a ramekin or cup.
  15. Create a gentle whirlpool in water to help the egg white wrap around the yolk.
  16. Slowly tip the egg into the water, white first. Leave to cook for three minutes.
  17. Remove with a slotted spoon, cutting off any wispy edges with spoon. Drain on kitchen paper.
  18. Place the artichoke on a plate with the pancetta and the poached egg.
  19. Sprinkle freshly grated manchego cheese on top.