2 tbsp. olive oil
1/2 lb. lean ground pork (fresh)
1 lg. onion, med. dice
2 cloves garlic, minced
1 (12 oz.) can sliced mushrooms, drained
1 (14 oz.) can artichoke hearts (not marinated)
1 lg. rib celery, med. fine dice
1 tbsp. parsley, chopped
1 tbsp. Beau Monde or Bon Homme seasoning
1/2 tsp. lemon pepper
1/2 cube Knorr's chicken bouillon, dissolved in 2/3 cup hot water
1/3 c. dry wine (red or white)
1 1/2 tbsp. grated Parmesan cheese
10 lg. eggs
1/2 tsp. salt
6 tbsp. ice water
1 tbsp. olive oil
Chives, chopped
Quarter artichoke hearts and drain (reserve juice). Brown pork, onion and
garlic in oil. Do not drain. Add mushrooms, artichokes, celery, parsley
and seasonings. Cook on low heat, stirring, for 5 minutes. Add broth,
wine, reserved artichoke juice and cheese. Heat to hot; DO NOT BOIL. Turn
heat very low and cook until half of the liquid is absorbed. Cover and
remove from heat but keep warm.

In cold bowl, beat eggs until frothy. Add ice water and beat again. Add 1/2 teaspoon salt and beat again. Add 1 tablespoon olive oil to hot, non-stick slope sided saute pan. Pour in eggs. As they set, loosen sides and tip pan so soft center runs under and is cooked.

When almost set, sprinkle lightly with additional grated cheese. Cut into quarters. Put each quarter on heated plate. Spoon warm pork mixture on half, fold over and top with more pork mixture. Sprinkle with chopped chives. Serve with fresh fruit salad, toasted sourdough bread and crisp light wine. Serves 4.