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1
Easy
By Tessa Kiros
Published 2003
Omelettes are excellent when made with some vegetables. Use a few mushrooms, some sautéed red onions, zucchini, or anything else you can come up with in place of the artichokes.
Prepare a bowl of cold water with a little lemon juice.
Clean the artichoke, trimming away the tough outer leaves; leave the ones you will eventually eat. Chop off about a third of the top spear. Cut the artichoke in half vertically and scrape out the choke. Leave about 3 cm (1¼ in) of the stem, trimming the dark outer green stem away down to a fine point.
Divide the artichoke i