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Artichoke Frittata

Status Approved
Name	Artichoke Frittata
Category	Appetizers & Snacks, Casseroles & Entrees, Cooking on Budget, Italian, Quick meals
Serves/Yields	4
Source	Guido
Difficulty	Easy
Prep. Time	10 minutes
Cook Time	10 minutes
Introduction
	This thick omelette lets the full flavor of fresh artichokes shine through. It can be a wonderful appetizer, as well as an easy and quick dinner when you are in a hurry.
Ingredients
	6 extra large eggs 2 fresh roman (preferably) artichokes 1 Tbsp minced parsley 3 Tbsp dry white wine 1 Tbsp lard , or 2 Tbsp extra_virgin_olive_oil Juice of one lemon Salt and black pepper
Directions
Step: 1	Pull off the tough outer leaves from the artichokes, cut off 1/4 of the stem and pare off all green skin because it is too bitter.
Step: 2	Cut the artichokes in half and then into small segments, and remove the hairy beard inside. Rinse them in a bowl of cold water with lemon juice. (this will avoid the artichokes to turn dark) Drain.
Step: 3	Beats eggs until light, add salt and pepper to taste, set aside. On medium heat, saute artichokes with lard (or oil) add the white wine to keep them soft, and cook until tender 4 to 5 minutes. Add parsley and again add a pinch of salt and freshly ground pepper. Increase heat to high, and pour beaten eggs over the artichokes. Let cook for a couple of minutes and flip the frittata. Lets cook for another couple of minutes untill the eggs are firm in the center but still soft inside. Artichoke frittata is usually served at room temperature.
Menu suggestion
	Try this menu for a light satisfying meal. Artichoke Frittata Guido's Garlic Bread Meringues with summer fruit Suggested wine: Frascati superiore.

Time submitted: Thursday, February 16. 2006 at 11:13:57
Contributed By: guido

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Average score: 2.71 () votes: 35

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