Poached Eggs, Polenta, And Marinated Artichokes

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6 artichoke hearts (8 ounces), quartered (fresh, jarred, or frozen and thawed)

3 tablespoons extra-virgin olive oil

1 tablespoon red-wine vinegar

2 tablespoons freshly chopped parsley

Red-pepper flakes, to taste

Coarse salt

1 cup milk

3/4 cup medium-grain polenta

2 tablespoons freshly grated Parmesan

4 large eggs

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