Mireille Johnston

Omelette aux Artichauts

Artichoke Omelet

Preparation info

  • Difficulty

    Easy

  • For

    6

    people

Appears in

top 1000The Cuisine of the Sun: Classical French Cooking from Nice and Provence

The Cuisine of the Sun

By Mireille Johnston

Published 1990

Use only the fresh small purple artichokes for this omelet. Avoid canned artichokes. Frozen artichoke hearts are acceptable if they are rinsed with cold water, sprinkled with salt, pepper, and olive oil and set aside for 10 minutes before cooking.

Ingredients

  • 5 small purple artichokes
  • 2 tablespoons oil
  • 8 eggs, beaten with a fork
  • salt
  • pepper
  • 1 tablespoon Parmesan cheese (optional)

Method

Rinse the artichokes in cold water and quarter them. Cut off the tips of the leaves and remove the “beard” in the center. Cut off any wilted or very tough leaves. Heat 1 tablespoon of the olive oil in a skillet and gently sauté the artichokes for 10 minutes. Season the eggs with salt and pepper and pour over the artichokes. Cook for 4 minutes, then turn on the other side (see Basic Omelet-Making Procedure) and cook for 2 minutes more. If you like, you may sprinkle Parmesan cheese on top of the omelet before serving.

© 1990 Mireille Johnston estate. All rights reserved.