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.

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.

Per Serving: 127 calories; protein 4.8g; carbohydrates 11.6g; fat 8.2g; cholesterol 46.5mg; sodium 108.2mg.

One of most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re cooking pasta, go for a simple healthy dish . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can apply to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can made a dish do more often .