Artichoke Frittata – Frittata di Carciofi

February 17, 2011 by Anna Merulla / Tags: artichokes , carciofi , eggplant , frittata , Genoa , Genova , italian food , Italian Riviera , Liguria , ligurian cuisine , recipes , Vegetable , zucchini / 3 Comments

In Italy fresh vegetables are featured in almost every meal. Among the italian food markets you can find fresh fruits and vegetables direct from the farms.

Yesterday, I went to a little food market in Genoa and bought some artichokes to make a frittata. One of my favorite dishes. This is what I’m going to have for dinner this evening, Frittata with artichokes!

Ingredients for 4 people:

6 eggs, 100 gr grated parmigiano cheese, 5-6 artichokes, 1 onion, olive oil, salt, pepper, parsley, marjoram, white bread soaked in milk (the inside part of one panino, a small bread)

Preparation:

Prepare the artichokes by removing the outer leaves, cutting the stems and the thorns. Secondly, cut the artichokes into thin slices and place them, for afew minutes, in some water with a lemon (cut the lemon into 4 parts).

Meanwhile make brown slowly 1 onion, some parsley and marjoram. Then, add the artichokes, some salt and cook everything in a covered pan.

In a large bowl, beat the eggs with grated parmigiano cheese, some white bread soaked in milk and crushed until it becomes a paste-like, salt, pepper. Stir to combine and then, add the artichokes and mix all together.

At this point pour the eggs mixture in hot oil and let it cook. When it starts to soldify use a fork to loosen it from the edges of the frying pan and check that the bottom is cooked (it has to be golden).

Then, rotate the frittata and slide it back into the pan (I use a dish to rotate the frittata). Let the other face of the frittata cook till it is golden.

When the frittata is cooked, silde it in a serving dish and enjoy it!

You might like also:

“Zucchini Frittata“

“Artichoke pie“

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