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Shaun in TO

REC: Artichoke Frittata

Veteran Member
1285 posts
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)
1/2 lemon
2 tbsp extra virgin olive oil
2 tbsp finely chopped parsley
Salt and black pepper
5 eggs
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.

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