Lemon Artichokes And Eggs

• 3 whole artichokes
• 2 tablespoons olive oil
• 1 clove garlic, chopped
• 1 lemon, juiced
• 1 tablespoon chopped fresh mint
• 1/4 pinch salt
• 1 pinch ground black pepper
• 1 egg, beaten

1. Trim artichoke stems, cut away leaves, and remove the fibrous portion at the center of the artichoke, leaving the heart. Slice the hearts.
2. 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.
3. Pour beaten egg into the skillet and scramble gently until egg is set and not runny, 2 or 3 minutes; serve immediately.

artichokes, olive oil, clove garlic, lemon, fresh mint, salt, ground black pepper, egg

Taken from www.allrecipes.com/recipe/228775/lemon-artichokes-and-eggs/ (may not work)