Artichokes with Eggs: Carciofi all'uova

1. 1

   Squeeze the juice of half the lemon into a bowl of water large enough to hold the artichokes.

2. 2

   Trim the artichokes down to the heart, rubbing the cut surfaces with the lemon half to keep them from browning.

3. 3

   Remove the choke, cut the artichokes into small chunks, and then toss the chunks into the acidulated water.

4. 4

   Heat the olive oil over medium-high heat in a 12 to 14-inch saute pan and add the garlic and parsley.

5. 5

   Saute for 2 to 3 minutes, then drain the artichoke pieces, and add to the pan.

6. 6

   Cook until the artichokes are very tender, about 10 minutes, adding a little water if necessary.

7. 7

   Beat the eggs in a medium bowl with the cheese and salt and pepper, to taste.

8. 8

   Remove the pan with the artichokes from the heat, stir in the egg mixture, and return to medium-low heat.

9. 9

   Stir the mixture constantly until the eggs are just set.

10. 10

    Remove from heat and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.