Lemon Artichokes and Eggs

Ingredients

• 3  artichokes whole
• 1  eggs beaten
• 1 tablespoon mint leaves fresh chopped
• 1 clove garlic chopped
• 1 pinch ground pepper black
• 1  juice of lemon juiced
• 2 tablespoons olive oil 
• 0.3 pinch salt 

Equipment

• frying pan

Directions

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.