Artichoke Omelette


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Serves 4 | Prep Time 10 | Cook Time 20

Why I Love This Recipe


Ingredients You'll Need

6 extra large eggs
2 fresh artichokes
1 Tbsp minced chervil
3 Tbsp dry white wine
1 Tbsp butter
Juice of one lemon
1/2 tso oregano
Salt and black pepper


Directions

Pull off the tough outer leaves from the artichokes, cut off 1/4 of the stem and pare off all green skin because is too bitter.


Cut artichokes into small segments, and remove the hairy beard inside, and rinse them in a bowl of cold water acidulated with lemon juice. (this will avoid the artichokes to turn dark) Drain.


Beats eggs until light, add oregano, salt and pepper to your taste, set aside. On medium heat, saute artichokes with lbutter, add the white wine to keep them soft, and cook until tender 4 to 5 minutes: add chervil and again add a pinch of salt and freshly ground pepper. Increase heat to high, and pour beaten eggs over the artichokes. Let cook for a couple of minutes and scramble


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