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Ingredients
- 1 x lemon halved
- 4 x artichokes
- 2 Tbsp. extra-virgin extra virgin olive oil - (to 3)
- 1 x garlic clove sliced
- 1/4 c. finely-minced Italian parsley
- 2 x Large eggs
- 1/4 c. grated caciocavallo cheese (or possibly pecorino or possibly Parmigiano-Reggiano) Salt to taste Freshly-grnd black pepper to taste
Directions
- Squeeze the juice of half the lemon into a bowl of water large sufficient to hold the artichokes. Trim the artichokes down to the heart, rubbing the cut surfaces with the lemon half to keep them from browning. Remove the choke, cut the artichokes into small chunks, and then toss the chunks into the acidulated water.
- Heat the extra virgin olive oil over medium-high heat in a 12- to 14-inch saute/fry pan and add in the garlic and parsley. Saute/fry for 2 to 3 min, then drain the artichoke pcs, and add in to the pan. Cook till the artichokes are very tender, about 10 min, adding a little water if necessary.
- Beat the Large eggs in a medium bowl with the cheese and salt and pepper, to taste. Remove the artichoke pan from the heat, stir in the egg mix, and return to medium-low heat. Stir the mix constantly till the Large eggs are just set. Remove from heat and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 4 servings | |
| Calories 125 | |
| Calories from Fat 84 | 67% |
| Total Fat 9.42g | 12% |
| Saturated Fat 1.74g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 66mg | 3% |
| Potassium 203mg | 6% |
| Total Carbs 7.08g | 2% |
| Dietary Fiber 4.5g | 15% |
| Sugars 0.89g | 1% |
| Protein 4.72g | 8% |
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