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Baked Eggs with Artichokes and Parmesan
- 1 tablespoon unsalted butter, room temperature
- 2 teaspoons chopped fresh chives
- 1 teaspoon chopped fresh parsley
- 1 teaspoon chopped fresh oregano
- 8 canned artichoke heart quarters, drained well, patted dry
- 2 large eggs
- 2 tablespoons (packed) freshly grated Parmesan cheese
Directions:View on Bon Appetit
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