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Ingredients

• 8   canned artichoke bottoms, (1 1/2 cans), rinsed (see Shopping Tip)
• 4 teaspoons  extra-virgin olive oil, divided
• 3 teaspoons  chopped fresh oregano, divided, plus 4 sprigs for garnish
• 1/3 cup  chopped pancetta
• 2 tablespoons  reduced-fat mayonnaise
• 2 tablespoons  nonfat plain yogurt
• 2 teaspoons  lemon juice
• 1 teaspoon  water
• 6   large eggs
• 4   large egg whites
• 2 tablespoons  reduced-fat cream cheese, (Neufchatel)
• 1/4 teaspoon  salt

Description

Roasted Artichoke Bottoms Stand In For English Muffins In This Quick Yet Elegant Supper. Substitute Roasted Mushrooms For The Pancetta For A Vegetarian Option. Serve With Roasted New Potatoes Or A Tossed Salad.

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