Lemon Artichokes and Eggs Recipe - Allrecipes.com
  • READY IN 30 mins

Lemon Artichokes and Eggs

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

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.
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Nutrition

  • Calories
  • 127 kcal
  • 6%
  • Carbohydrates
  • 11.6 g
  • 4%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 132 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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