Tortino di Carciofi

Name: Tortino di Carciofi (Artichoke omelette)
Cuisine: Italian
Ingredients: juice of 1 lemon; salt & pepper; salt & pepper; 2-3 tbsp fresh parsley, finely chopped; clove garlic; ¼ pt/150 ml good olive oil; 2-3 artichokes per person, depending on size; 2 eggs per person

Artichoke omelette

Preparation info

Difficulty
Easy

Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

About

‘Carciofi’ is Italian for artichokes, and if there is one way to eat them that is better than just boiling them and dipping them in good oil, this is it. The artichokes should be young, preferably Italian, the leaves closely packed at the end of long thin stems.

Ingredients

2 eggs per person
2-3 artichokes per person, depending on size
¼ pt/150

Europe
Italy
Florence
Mediterranean
Gluten-free
Breakfast
Vegetarian
Tuscany

Method

Peel off any tough outer leaves on the artichokes and, if using non-Italian ones, trim away the chokes. Slice the ‘flowers’ thinly from the top down through the stem, and soak for 15 minutes in water and lemon Juice. Heat the oil in a frying pan with the garlic. Drain the artichoke slices and pat dry. Put them in the pan with the oil, cover and leave the artichokes to simmer over a low heat, tu