The crisp, clean flavor of artichokes shine through in this delicious egg dish. The trick to turning an artichoke is to make sure you're working with a nice, sharp paring knife and to keep rubbing it with lemon to prevent it from oxidizing.
- 1/4 Cup olive oil
- 1/2 small onion, chopped
- 2 cloves garlic, sliced
- 2 1/2 Ounces beech mushrooms (honshimeji)
- 2 fresh artichoke hearts
- 4 eggs, beaten
- Kosher salt and freshly ground black pepper, to taste
- 1/3 Cup grated Parmigiano-Reggiano
Preheat the oven to 350 degrees.
Heat the olive oil in an 8-inch, ovenproof skillet over medium heat and add the onion, garlic, and mushrooms. Cook until the onions are softened and the mushrooms are golden brown, about 5 minutes.
Then, slice the artichokes thinly and add them to the pan. Cook until crisp tender, about 5 minutes. Reduce the heat to low, stir the cheese into the eggs, and season with salt and pepper. Add the eggs. Cook for 3-4 minutes and transfer to the oven.
Bake until just set and the center still jiggles slightly when the pan is shaken, about 5-6 minutes. Remove from the oven and let cool. Serve.