Artichokes With Eggs
- Total Time
- About 20 minutes
- Rating
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Ingredients
- 4artichokes cooked according to basic recipe and at room temperature
- 4eggs
- 2teaspoons Dijon mustard
- 1teaspoon grated lemon rind
- ½teaspoon lemon juice
- Salt and freshly ground pepper to taste
- 3tablespoons olive oil
- 1teaspoon minced fresh chive
- Tarragon dressing (recipe follows)
Nutritional analysis per serving (4 servings)
215 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 10 grams protein; 433 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Set the artichokes upright and gently spread the leaves away from the center. Using a tablespoon scoop out the center cluster of leaves and scrape away all of the fuzzy ''choke'' beneath them. Do not scrape away any of the fleshy bottom. Place artichokes on a serving dish or on individual plates.
- Step 2
Lightly beat the eggs with the mustard, lemon rind, lemon juice and salt and pepper.
- Step 3
Heat the oil in a skillet and scramble the eggs over medium heat until just set - do not overcook them - they should be fairly soft. Remove the eggs to a bowl and fold in the chive. Spoon some of the eggs into the cavity of each artichoke.
- Step 4
Spoon two or three tablespoons of the dressing on the eggs in the center of each artichoke and serve.
Private Notes