Artichoke Frittata

The artichoke frittata is a beloved spring dish in Italy. Here is the recipe:

Ingredients

• 6 eggs
• 4 artichokes
• 1 clove of garlic
• A bunch of chopped parsley (optional)
• 4 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Lemon juice
• Grated cheese (Parmesan or Pecorino, optional)

Preparation

1. Clean the artichokes by removing the toughest outer leaves, the spiny tips, and the inner hay. Cut them into thin wedges and immerse them in water acidulated with lemon to prevent them from blackening.
2. In a pan, heat 2 tablespoons of oil and add the garlic clove. Drain the artichokes and fry them in the oil until they are golden. Season with salt and pepper to taste.
3. Meanwhile, beat the eggs in a large bowl, adding salt, pepper, chopped parsley, and, if desired, grated cheese.
4. Once the artichokes are cooked, remove the garlic clove and pour the beaten eggs over them.
5. Cook the frittata over medium heat. When the edge begins to detach from the pan, use a plate or lid to help flip it over and cook the other side.
6. Continue cooking until the other side of the frittata is golden brown and the eggs are completely set.

The artichoke frittata can be served either hot or cold. It is a versatile dish that can be presented as a main course or as a single dish accompanied by a fresh salad.

Curiosity

The artichoke frittata is a typical preparation of Italian home cooking. Often, each family has its own variant, and some add aromatic herbs or cheese to the eggs to make it tastier. In some regions, the artichoke frittata is enriched with sausage or other types of meat for a more substantial meal.