Sautéed Artichokes Potatoes Egg Recipes

GARLIC SAUTEED ARTICHOKES

Steps:

• Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
• Melt the butter in a large skillet over medium heat. Add the garlic, and saute for about 1 minute to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Saute for about 5 or 10 minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.

SAUTéED ARTICHOKES, POTATOES & EGG

Steps:

• Heat 4 tbsp of the olive oil in a large frying pan over a medium heat and add the onion and potatoes. Fry for 12-15 mins or until the potatoes are soft right through and everything is golden.
• Add the artichoke hearts, garlic, chilli and seasoning, and cook for another 2 mins or so. Meanwhile, heat the rest of the oil in another pan and fry the eggs, scooping the hot oil up over them to help cook the yolks.
• Stir the parsley into the potatoes and artichokes, and check the seasoning. Serve with the fried eggs on top.

POTATO AND ARTICHOKE FRITTATA

Steps:

• Preheat the oven to 375.
• In a medium bowl, beat the eggs, egg whites, salt, pepper and 2 Tbsp water.
• In a medium nonstick skillet with an ovenproof handle, melt the butter over medium-low heat.
• Saute the artichokes, scallions and seasoning until softened, about 5 minutes.
• Stir in the potatoes.
• Add the egg mixture and cook, stirring, until the eggs just begin to set, about 2 min.
• Evenly distribute the vegetables in the pan and cook, without stirring, until the eggs are almost set, 5-6 minutes.
• Invert and cut into wedges.
• Only 3 points per serving.