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Ingredients30 m servings 127 cals
Original recipe yields 4 servings
- 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.
Per Serving: 127 calories; 8.2 g fat; 11.6 g carbohydrates; 4.8 g protein; 46 mg cholesterol; 108 mg sodium. Full nutrition