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Ingredients
4 artichokes cooked according to basic recipe and at room temperature
4 eggs
2 teaspoons Dijon mustard
1 teaspoon grated lemon rind
½ teaspoon lemon juice
Salt and freshly ground pepper to taste
3 tablespoons olive oil
1 teaspoon minced fresh chive
Tarragon dressing (recipe follows)
Nutritional analysis per serving (4 servings)
14 grams carbs; 160 milligrams cholesterol; 215 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 7 grams fiber; 433 milligrams sodium; 10 grams protein; 2 grams sugar
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