Lemon Artichokes and Eggs

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rjbnewyork 0

"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."

Ingredients

30 m servings 127 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 108 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  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.
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