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.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 127 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 3

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