Lemon Artichokes and Eggs recipe

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Ingredients

3 whole artichokes
2 tablespoons olive oil
1 clove garlic, chopped
1 lemon, juiced
1 tablespoon chopped fresh mint
¼ pinch salt
1 pinch ground black pepper
1 egg, beaten

Nutrition Info

127.4 calories
carbohydrate: 11.6 g
cholesterol: 46.5 mg
fat: 8.2 g
fiber: 5.3 g
protein: 4.8 g
saturatedFat: 1.4 g
servingSize: -
sodium: 108.2 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Trim artichoke stems, cut away leaves, and remove the fibrous portion at the center of the artichoke, leaving the heart. Slice the hearts.

  2. Heat olive oil in a skillet over medium heat, cook and stir artichoke slices and garlic until garlic just begins to turn golden, about 5 minutes. Stir in lemon juice, mint, salt, and black pepper, continue to cook until artichoke slices are tender. Spoon a little water into skillet if juices evaporate.

  3. Pour beaten egg into the skillet and scramble gently until egg is set and not runny, 2 or 3 minutes, serve immediately.

Recipe Yield

4 servings

Recipe Note

This is a specialty of my mother-in-law's. I've never seen it offered in local Italian restaurants or other homes, but I'm always asked for the recipe when I serve it. It can be served as a great side dish without the eggs as well.

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