Instructions
Step 1
In a large skillet over medium heat, melt 1 tablespoon of the butter. When it stops foaming, add the garlic and cook until fragrant, 1–2 minutes. Transfer to a medium bowl.
Step 2
Add the artichokes to the skillet and cook, stirring occasionally, until warmed through but not colored, 2–3 minutes. Transfer to the bowl with the garlic.
Step 3
In a separate medium bowl, whisk together the eggs, cream, and 1 tablespoon of water until frothy. Season to taste with salt and black pepper.
Step 4
Wipe out the skillet, return to medium heat, and add the remaining butter. When it’s melted, add the eggs and cook, folding gently with a silicone spatula, until set and fluffy, about 2 minutes. Fold in the reserved artichoke mixture, then divide the scramble between two plates. Garnish with parsley and serve immediately.