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Lemon Artichokes and Eggs

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"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

30 m servings 127 cals
Original recipe yields 4 servings

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.

Nutrition Facts


Per Serving: 127 calories; 8.2 g fat; 11.6 g carbohydrates; 4.8 g protein; 46 mg cholesterol; 108 mg sodium. Full nutrition

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