Scrambled eggs with sautéed artichokes and rye bread

Ingredients

For 1 serving

• Eggs2
• Artichokes1
• Garlic1
• Parsleyto taste
• Rye bread40 g
• Extra virgin olive oil5 g
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs,

In season: November – April

Method

1. Prepare the artichoke: pull off the tough outer leaves until you reach the pale, tender ones, cut off the spiky top, peel the stem and halve it; scoop out the choke with a teaspoon and slice it into thin wedges. Keep it in cold water until you cook it so it doesn't turn black.
2. Heat the oil in a pan over medium heat with the crushed unpeeled garlic clove, add the drained artichoke, season with salt and add a splash of water.
3. Cover and cook over medium-low heat for 10 minutes, stirring now and then and adding a little water if it dries out, until the artichoke is tender when pierced with a fork.
4. Meanwhile, beat the eggs with a pinch of salt and black pepper and chop the parsley; toast the rye bread for 2–3 minutes, until crisp.
5. Remove the garlic, turn the heat to low, pour in the eggs and stir constantly for 2–3 minutes, until set but still creamy.
6. Finish with the parsley and serve straight away with the bread.