Frittata di carciofi (artichoke omelette)

Yield: 6 servings

Measure Ingredient
4 \N Artichokes
1 \N Lemon
2 tablespoons Minced Italian parsley
½ medium Onion minced
2 tablespoons Butter
2 tablespoons Olive oil

Six eggs, beaten with 2 tablespoons water Salt Freshly ground black pepper

1. Remove tough outer leaves of the artichokes, slice in very thin slices, lengthwise and place in a bowl with lemon juice for ½ hour.

2. Heat 1 tablespoon butter in a heavy skillet and cook onion until translucent, then remove. Add 1 tablespoon olive oil and heat to medium.

3. Drain the artichokes and pat dry. Slip them into the hot oil carefully. Cook, browning slightly, until they are tender. Remove, drain on paper, salt and pepper them.

4. Pre-heat the broiler. Wipe the skillet out so that no hardened particles remain. Put in the remaining butter and oil, heat to medium, add half the egg mixture, arrange the artichokes on top, sprinkle with the onion and parsley, then the rest of the eggs. Cook until the bottom is just set. Run under the broiler to barely brown the top. If you like, you may dust with a little Pecorino cheese before running under the broiler. Serve hot, warm, or at room temperature. This also is delicious on a sandwich, or with a salad on the side.

Source: Journal of Italian Food & Wine

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