Lemon Artichokes and Eggs
Lemon Artichokes and Eggs might be a good recipe to expand your side dish repertoire. This gluten free, dairy free, and primal recipe serves 4. One portion of this dish contains about 5g of protein, 8g of fat, and a total of 126 calories. A mixture of ground pepper, olive oil, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 30 minutes.
Instructions
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.