Frittata with Artichokes

Preparation info

  • Difficulty


  • Serves


Appears in

Hazan Family Favorites

Hazan Family Favorites

By Giuliano Hazan

Published 2012

  • About

A frittata is basically an open-faced omelet in which the filling is mixed into the eggs rather than surrounded by them. I like frittate served both hot and cold. A cold frittata makes a terrific sandwich filling, and I remember my mother often made me a frittata sandwich to take to school for lunch. My favorite, the artichoke frittata, was unfortunately also the most labor-intensive because of having to trim the artichokes. Don’t substitute preserved, canned, or frozen artichokes, though — the difference from fresh is like night and day, and once you get the hang of it, it will take you less than five minutes to trim an artichoke.


  • 1 lemon
  • 2 artichokes
  • ½ medium yellow onion
  • 2 tablespoons extra-virgin olive oil
  • 3 to 4 sprigs flat-leaf (Italian) parsley
  • Salt
  • 5 eggs
  • ½ tablespoon butter


  1. Squeeze the juice of the lemon into a bowl of cold water. Trim all the tough parts from the artichokes: Snap the leaves back, leaving behind the tender parts at the bottom, and use a paring knife to trim off all the dark-green parts. Cut off the stems and trim the outer green rings, saving only the white centers; slice and put in the bowl of lemon water. Scoop out the chokes, scraping the hearts clean with a round-tipped dinner knife. Cut each artichoke heart in half lengthwise and then into thin slices. Place the slices in the bowl of lemon water.
  2. Peel and finely chop the onion. Place it with the olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat. Sauté until the onion turns a rich golden color, about 5 minutes.
  3. While the onion is sautéing, finely chop enough parsley leaves to measure about 1 tablespoon. When the onion is ready, drain the artichokes and add them to the pan along with the parsley. Season with salt, stir well, then add ½ cup water. Cover the pan and cook until the artichokes are tender, 10 to 15 minutes. If there is still liquid in the pan when the artichokes are ready, raise the heat and cook, uncovered, to evaporate any remaining liquid.
  4. While the artichokes are cooking, put the eggs in a mixing bowl and beat until the yolks and whites are evenly mixed. When the artichokes are ready, transfer them to the bowl with the eggs and mix thoroughly.
  5. Preheat the broiler.
  6. Put the butter in the skillet and return to medium heat. When the butter is hot, pour in the egg-and-artichoke mixture. Cook over medium heat for 6 minutes, then place under the broiler until the top is lightly browned, about 2 minutes. Slide the frittata onto a cutting board. Cut into slices and serve hot or at room temperature.