LEMON ARTICHOKES AND EGGS
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.
Provided by rjbnewyork
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Trim artichoke stems, cut away leaves, and remove the fibrous portion at the center of the artichoke, leaving the heart. Slice the hearts.
- 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.
- Pour beaten egg into the skillet and scramble gently until egg is set and not runny, 2 or 3 minutes; serve immediately.
Nutrition Facts : Calories 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, Sodium 108.2 mg, Sugar 1.3 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love