Tortino di carciofi

Name: Tortino di carciofi (Artichoke omelette)
Yield: Serves 1
Cuisine: Italian
Ingredients: flour for dusting the artichokes; 2 eggs; 3 tablespoons olive oil; ½ tablespoon chopped parsley; a little lemon juice; 1 medium-sized globe artichoke

Artichoke omelette

Preparation info

Serves
1

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

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.

Ingredients

1 medium-sized globe artichoke
flour for dusting the artichokes
3 tablespoons olive oil

Europe
Italy
Main course
Mediterranean
Tuscany
Vegetarian
May

Method

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