Eggah bel Kharshouf

1. 1

   Boil the artichoke bottoms or hearts in salted water to cover for a few minutes only, until tender, then drain.

2. 2

   Chop and mash them, removing any tough fibers from the hearts.

3. 3

   Lightly beat the eggs with a little salt and pepper, the garlic, dill, and lemon juice, then mix in the mashed artichokes.

4. 4

   Heat the oil in a nonstick skillet, pour in the egg mixture, and cook over low heat with the lid on until the bottom sets.

5. 5

   Put under the broiler and cook the top until lightly colored.

6. 6

   Serve hot or cold.

7. 7

   For a fava bean omelet, replace the artichoke bottoms with 1/2 pound fresh or frozen fava beans.

8. 8

   I use a skinned frozen variety that you can find in Middle Eastern stores.

* Per serving · 4 servings · Values may vary.

No additional tips available.