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.
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
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