CookEat Recipe

Scrambled Eggs with Artichoke Bottoms

Name: Scrambled Eggs with Artichoke Bottoms
Ingredients: 8 Egg — Fresh eggs; 59 Millilitre Cream — Cream, half gill; 0.5 Teaspoon Salt — Salt beaten into eggs; 1906 source measure retained without conversion; 2 Saltspoon (source measure) Pepper — Pepper beaten into eggs; 1906 source measure retained without conversion; source unit: saltspoon; 3 Canned artichoke bottom — Canned artichoke bottoms, drained; 2 Tablespoon Butter — Butter for artichokes; 1906 source measure retained without conversion; 2 Saltspoon (source measure) Salt — Additional salt over artichokes; 1906 source measure retained without conversion; source unit: saltspoon

Eight eggs scrambled with three canned artichoke bottoms and separate cream.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Beat EIGHT eggs with half-gill cream, first half-teaspoon salt and two saltspoons pepper for one minute. Dice THREE drained artichoke bottoms into quarter-inch squares.
Step 2
Fry artichokes in two tablespoons butter five-minute guide; toss, add separate two saltspoons salt. Add egg mixture and stir about six minutes until fully set to selected safe egg endpoint; serve immediately in hot deep dish.

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