Scrambled Eggs with Garlicky Artichokes
Start your morning off right with this richly flavored Syrian breakfast dish.
- Serves
2
- Time
10 minutes
In Syria, this simple breakfast dish known as ardi shawki bil-bayd is usually served as a homey scramble accompanied by fried white cheese, rich, creamy yogurt, and flatbread. A mélange of fluffy eggs, meltingly soft artichoke hearts, and pleasantly grassy fresh parsley, it’s a remarkable example of something being greater than the sum of its parts.
Sautéing the artichokes with the garlic separately and folding them into the eggs at the last minute keeps the scramble lighter. While this recipe calls for frozen artichoke hearts for convenience, you can also use fresh: sub in two to three hearts of medium artichokes, trimmed, steamed, and sliced. Find our guide on how to trim an artichoke here.
Featured in “The Heart of the Syrian Artichoke” by Clifford A. Wright.
Buy the SAVEUR Selects Nitri-Black Carbon Steel 12-Inch Frying Pan here.
Ingredients
- 3 Tbsp. unsalted butter
- 2 garlic cloves, smashed and peeled
- 1 cup frozen quartered artichoke hearts, thawed in a strainer
- 4 large eggs
- ¼ cup heavy cream
- Kosher salt and freshly ground black pepper
- Finely chopped parsley leaves, for garnish
Instructions
Step 1
Step 2
Step 3
Step 4
Keep Reading
Continue to Next Story