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Main course · Spanish

Artichokes with Egg and Almonds

30 min Serves 4 ~279 kcal/serving ~£5.20 (£1.30/serving) Contains-nutsDairy-freeGluten-freeVegetarian

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Ingredients

  • 400 g tinned artichoke hearts, drained and halved
  • 3 large eggs, hard-boiled and peeled
  • 40 g flaked almonds, toasted
  • 2 garlic cloves
  • 1 lemon, zested and juiced
  • 3 tbsp extra virgin olive oil

Nutrition (per serving)

Calories
279 kcal
Protein
11.1 g
Carbohydrate
6.7 g
of which sugars
2.4 g
Fat
20.9 g
of which saturates
3.4 g
Fibre
7 g
Salt
1.09 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the olive oil in a frying pan and fry the garlic for a minute, then add the artichoke hearts and cook for 5 minutes until lightly golden.

  2. 2

    Stir in the lemon zest and juice and season well.

  3. 3

    Quarter the hard-boiled eggs and scatter over the artichokes.

  4. 4

    Top with the toasted flaked almonds and serve warm, with bread to make it a full meal.

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