Frittata di Carciofi

Name: Frittata di Carciofi (Artichoke Omelette)
Yield: For 4
Cuisine: Italian
Ingredients: 4 tbsp olive oil; 8 young and fresh medium artichokes; 8 young and fresh medium artichokes; salt and pepper; salt and pepper; 45 g (1½ oz) parmesan cheese, grated; 2 tbsp coarsely chopped flat-leaf parsley; 6 free-range eggs; 1 large onion, thinly sliced

Artichoke Omelette

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

Artichokes combine extremely well with eggs. This frittata isn’t turned during cooking; it is cooked on one side only, until the eggs are set.

Ingredients

8 young and fresh medium artichokes
4 tbsp olive oil
1

Europe
Italy
Main course
Vegetarian
Gluten-free
Mediterranean

Method

Discard the tough outer leaves of the artichokes until you reach the tender leaves, then slice off the top. If the artichokes are young and tender, simply trim the stems, leaving about 5 cm (2 inches) still attached, then peel them. Cut them into quarters and remove the choke with a knife. Put the artichokes in a frying pan with the olive oil, onion and about 6 tablespoons of water. Cover and c