The artichoke frittata is a simple and light frittata rich in flavor.
With blanched or boiled artichokes or with frozen artichoke hearts in wedges.
In this light version, I propose two cooking methods without added fats:
– light artichoke frittata in a pan without oil;
– oven-baked artichoke frittata, for even more convenient preparation.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
Ingredients
Consider one egg per person, sometimes I use two because they are small in size.
- 2 artichokes
- lemon juice
- to taste white wine
- 4 eggs
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste chopped parsley
Suggested Tools
- Knife
- Cutting Board
- Bowl
- Pan non-stick with lid, preferably glass
- Mold for pastiera diameter 9.5 inches
- Parchment Paper
Preparation
It is useful to know that washing eggs removes their protective coating, making the porous shell more susceptible to bacterial contamination.
If the shell is dirty, clean it dry before storage and wash it only before use.
Clean the artichokes
Wear gloves.
Remove the stem and the toughest outer leaves.
Cut off the tip and keep the tender heart.
Cut in half, remove the inner choke, and slice or cut into wedges.
Drizzle with lemon juice to prevent browning.
Blanch the artichokes
Bring salted water with a little white wine to a boil.
Cook the artichokes for 10 minutes over low heat.
Drain and season with more lemon juice.For detailed step-by-step instructions, you can read the complete tutorial by clicking on the following link: How to clean and blanch artichokes.
Crack the eggs into a bowl.
Add a pinch of salt for each egg and grind the pepper.
Add the chopped parsley.
Beat with a fork.
Fold in the artichokes.* I do not add cheese to the egg because I do not like the combination between the two ingredients, feel free to add it.
In a non-stick pan
Preheat a good non-stick pan.
Pour the mixture and spread it.
Cover with a lid, preferably glass, and cook over low heat until the egg is set on the surface.
If you do not want to flip the frittata, complete the cooking being careful not to burn the base.In a pan with parchment paper
Cut a piece of parchment paper to size, wet it, wring it out and place it in the pan.
Pour the mixture and stir until the egg begins to set.
Poke holes with a fork to facilitate even cooking.
When the surface is solid, flip the frittata with the help of the parchment paper and complete the cooking.
It takes a bit of practice, but it is a perfect technique to avoid fats.Line a baking sheet with parchment paper, I usually use a pastiera mold, 9.5 inches in diameter.
Pour the mixture into the mold or pan.Preheat the oven.
Bake in a fan oven at 356°F for about 30 minutes, until golden.Your light artichoke frittata is ready.
Serve.
Enjoy your meal!
Variations
Can I use frozen artichokes?
You can use frozen artichokes instead of fresh ones.
They are already cleaned.
They are raw.
Follow the instructions on the package.
FAQ (Questions and Answers)
About Eggs
The egg is a food with high nutritional value.
Classification of eggs based on weight
XL extra large: 2.5 oz and more;
L large: 2.2 to 2.5 oz;
M medium: 1.9 to 2.2 oz;
S small: less than 1.9 oz.Can people with cholesterol eat eggs?
– cook and eat according to your dietary plan.
In case of familial hereditary hypercholesterolemia it is recommended not to exceed the dose of two eggs per week [source: Humanitas.it].Dialect Curiosities
In Sicily, the frittata is called piscirovu – fish-egg or egg fish – rolled up to resemble the shape of a fried fish but without fish.
It was prepared when fishermen returned home empty-handed and resorted to this poor but tasty recipe.
Grated cheese and breadcrumbs were also added to the egg-based preparation.
