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