Eggah bel Kharshouf

Directions

1. 1
   Boil the artichoke bottoms or hearts in salted water to cover for a few minutes only, until tender, then drain.
2. 2
   Chop and mash them, removing any tough fibers from the hearts.
3. 3
   Lightly beat the eggs with a little salt and pepper, the garlic, dill, and lemon juice, then mix in the mashed artichokes.
4. 4
   Heat the oil in a nonstick skillet, pour in the egg mixture, and cook over low heat with the lid on until the bottom sets.
5. 5
   Put under the broiler and cook the top until lightly colored.
6. 6
   Serve hot or cold.
7. 7
   For a fava bean omelet, replace the artichoke bottoms with 1/2 pound fresh or frozen fava beans.
8. 8
   I use a skinned frozen variety that you can find in Middle Eastern stores.