Instructions: Peel and clean the artichokes. Slice paper thin into acidulated water. Set aside.

In a non-stick saute pan, heat the oil until just smoking. Drain the artichokes and pat them dry with towels. Saute the artichokes a handful at a time until they are golden-brown. Continue until all are done.

Meanwhile, crack the eggs into a bowl and just break the yolks. Do not whisk or stir. Add cheese and let stand. When all the artichokes are done, place them all back in the pan. Pour the eggs over the artichokes and swirl the pan to allow the eggs to drip through and make contact with the pan. Cook until the eggs set, about 5 to 6 minutes. Toss onto a plate and serve.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.