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 Artichoke Frittata | Status Approved | | Name |  Artichoke Frittata | | Category | Appetizers & Snacks, Casseroles & Entrees, 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 (prefferably) 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 is too bitter.
Cut artichokes into small segments, and remove the hairy beard inside, and rinse them in a bowl of cold water acidulated with lemon juice. (this will avoid the artichokes to turn dark) Drain.
Beats eggs until light, add salt and pepper to your 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 temeperature.
| | 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
Rate It| Average score: 3.38 () votes: 13 |  |  |  | |  |  | Comments
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