Some cosmetic changes in preparation for larger site changes in the works.
|Shaun in TO||
REC: Artichoke Frittata
Joined: Mar 12, 2006
Posted to Thread #8998 at 7:14 pm on Dec 18, 2007
From Marcella Hazan, Essentials of Classic Italian Cooking.
In a pinch, I've used canned artichoke hearts (NOT marinated in jars). Rinse them well, and cook only briefly.
For 6 servings
2 medium artichokes (or however many baby artichokes you want)
2 tbsp extra virgin olive oil
2 tbsp finely chopped parsley
Salt and black pepper
1/4 cup Parmesan
2 tbsp butter
Trim artichokes, rubbing with lemon, and keeping on the stem. Cut each artichoke lengthwise into quarters. Remove the soft, curling leaves with prickly tips at the base, and cut away the fuzzy choke beneath them. Cut the artichoke sections lengthwise into the thinnest possible slices, and squeeze lemon over them to moisten them with juice.
Put the garlic and olive oil in a nonstick skillet and turn on the heat to medium. Saute the garlic until it is a pale gold, add the sliced artichokes, parsley, salt, and 2 or 3 grindings of pepper. Cook for about 1 minute, turning artichokes over at least once completely to coat them well. Add 1/3 cup water, cover, and cook until artichokes are very tender, 15 minutes or more depending on their youth and freshness. If the artichokes reach tenderness quickly, there may still be liquid in the pan; uncover and boil it away while moving the artichokes around. If the artichokes take long to cook, you must replenish the liquid with 2 or 3 tbsp of water as needed.
Tip the pan, push the artichokes toward the upended edge, and spoon off the oil that collects at the bottom. When drained of oil, transfer to a bowl until their heat abates.
Turn on the broiler.
Beat the eggs in a bowl and add the artichokes, a pinch of salt, the grated Parmesan and a few grindings of pepper. Melt the butter in the pan over medium heat, and when it begins to foam, add the egg mixture, stirring it with a fork. Turn the heat down to very low. When the eggs have set and thickened, and only the surface is runny, run the skillet under the broiler for a few seconds. Serve warm or room temperature.
Other messages in this thread:
- Oh yum Traca... - Dawn_MO - 12:00am on 12/10/07
- WOW Traca! I'm impressed! Great job!.. One question about the rugelach. - CactusSue - 12:01am on 12/10/07
- This was my first time making rugelach so I really can't compare. I have had other rugalech - Traca - 3:03am on 12/10/07
- Thanks for the info and alternate recipe Traca. You have inspired me to get baking! [NT] - CactusSue - 1:16pm on 12/10/07
- I was eyeing this recipe in Gourmet (more) - Cath in V - 4:55pm on 12/10/07
- Cath...I'd definitely make them. The dough is easy to handle and delicious. And I'd be - Traca - 5:28am on 12/11/07
- this is a really lovely dough. makes nice tassie cups too. Smittenkitchen made spirals - AngAk - 9:36pm on 12/10/07
- What are tassie cups? [NT] - Traca - 5:29am on 12/11/07
- nut cup cookies---or lemon filled. recipe up in T&T cookies. [NT] - AngAk - 7:49pm on 12/11/07
- Here's another take on ruelach...slice & bake. Nice! [NT] [LINK] - Traca - 5:26am on 12/10/07
- Uh, make that rugelach. [NT] - Traca - 5:35am on 12/10/07
- Awesome job, Traca! My mouth was watering! ;) - GayleMO - 1:44am on 12/10/07
- If you shared the recipes that day, would you share the Chocolate Overload cookie recipe here? - Ann - 1:58am on 12/10/07
- Oooh yes, please!! [NT] - cheezz - 2:03am on 12/10/07
- You'll see we did two chocolate cookies, and the Huge Chocolate Toffee cookie was my favorite. REC: - Traca - 2:55am on 12/10/07
- Thank you - I'm happy with this one! [NT] - cheezz - 1:39am on 12/11/07
- The pictures look like so much fun, Traca. Which of these lovely ladies is you? [NT] - Joe - 4:24pm on 12/10/07
- Thanks Joe. I'm actually the photographer. :) [NT] - Traca - 4:55pm on 12/10/07
- nice job! how did the caramon cookies turn out for you? and lavendar cookies? - Randi - 5:53pm on 12/10/07
- "cardomom" cookies [NT] - Randi - 7:38pm on 12/10/07
- The cardomom was the batch I thought may be too dry, so I added an egg. Then I made - Traca - 5:49am on 12/11/07
- oh, a lavendar cookbook, can't wait for that to come out. I love cooking with lavendar! [NT] - Randi - 7:51pm on 12/12/07
- Randi, I have to thank you for your idea of lavender in olives. I didn't get a second crop of - Marg CDN - 9:03pm on 12/12/07
- Thanks from me, too. They were a big hit at my Italian-theme summer lunch, along with the - Shaun in TO - 9:52pm on 12/12/07
- Shaun, could you post the menu you used? I'd like to know what goes into an Italian theme. Thanks! [NT] - cheezz - 1:29am on 12/13/07
- Last summer it was - Shaun in TO - 3:45pm on 12/13/07
- And the year before that it was - Shaun in TO - 3:52pm on 12/13/07
- And the first year (in what has clearly become a tradition) it was - Shaun in TO - 3:56pm on 12/13/07
- Shaun, could you post these up in T&T menus? And what wines/beverages did you serve. [NT] - AngAk - 1:04am on 12/14/07
- Do I have to include recipes? (It'll take me days!) As for wines - Shaun in TO - 2:16am on 12/14/07
- No, not necessary. just post what you did above---copy and paste them. - AngAk - 1:15am on 12/15/07
- Shaun, how did you do the ricotta crostata? [NT] - cheezz - 2:27am on 12/14/07
- REC: Ricotta Crostata - Shaun in TO - 6:58pm on 12/18/07
- Mmm! Could you post recipes for the eggplant bruschetta and artichoke frittata? - cheezz - 2:25am on 12/14/07
- thanks Marg & Shaun :-) nice menus Shaun. [NT] - Randi - 5:14pm on 12/14/07
- REC: Lavender Sugar Cookies w/Cranberry & White Chocolate - Traca - 5:33am on 12/13/07
- Damn, I'm impressed. And WHY did I never think to roll rugelach in a circle??? - MarilynFL - 8:58pm on 12/10/07
- Interesting note about rolling in the crescent roll fashion...my friend Hope gave them a little - Traca - 5:34am on 12/11/07
- Beautiful!! [NT] - deb-in-MI - 9:26pm on 12/10/07
- The rest of the pictures are loaded up in a slideshow if you're interested... [LINK] - Traca - 5:58am on 12/11/07
- What a cool project! Wish I was there, both to bake as well as to eat those yummy looking cookies!! - Sandi in Hawaii - 8:56am on 12/11/07
- What a spread! It looks beautiful. Thanks for the photos and recipes. [NT] - Amanda_Pennsylvania - 4:33pm on 12/11/07
- What a Revelation! Rugelah is a Beautiful Thing! (m) - Cath in V - 7:36pm on 12/11/07
- a new holiday tradition, yay! but, must we make them only once a year?? [NT] - AngAk - 7:53pm on 12/11/07
- Looks like lots of fun. Does the fruit in the rugelach have to be apricot by tradition? [NT] - Marg CDN - 9:34pm on 12/11/07
- Cookies, cookies, and MORE Cookies! [LINK] - Traca - 5:41am on 12/13/07