The baked artichoke and provola frittata is a dish born from the desire to bring something simple yet rich in character to the table. The aroma of artichokes meets the creaminess of provola to create a perfect balance, made even more special by baking, which gives it a lightness and soft texture.
You can use either fresh or frozen artichokes, as the latter prove to be a more practical and quicker choice: just sauté them in a pan to add flavor, then mix them with beaten eggs, parsley, and a pinch of salt (you can also add pepper and grated Parmesan if you like). To complete the dish, add cubes of provola that melt during cooking and decorate the artichoke wedges for a frittata that resembles a savory pie, beautiful to look at and delicious to taste.
This frittata is the right idea if you’re looking for something flavorful yet light, perfect to serve either hot or at room temperature.
I also recommend trying these other flavorful oven-baked frittatas:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Energy 271.05 (Kcal)
- Carbohydrates 5.30 (g) of which sugars 0.56 (g)
- Proteins 16.87 (g)
- Fat 19.96 (g) of which saturated 8.71 (g)of which unsaturated 5.61 (g)
- Fibers 2.18 (g)
- Sodium 1,158.14 (mg)
Indicative values for a portion of 105 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Baked Artichoke and Provola Frittata
- 5.3 oz artichokes
- 4.4 oz provola
- 5 eggs
- 1 sprig parsley
- 1 clove garlic
- 1/4 cup white wine
- 4 pinches salt
- 2 tbsps extra virgin olive oil
Preparation of the Baked Artichoke and Provola Frittata
For this recipe, I used frozen artichokes cut into wedges. But you can also use fresh ones.
In a pan, brown a clove of garlic with extra virgin olive oil and add the artichokes.
Sauté for a few minutes over moderate heat, then add a quarter cup of white wine. Let it evaporate, season with salt and pepper. Finally, add some of the fresh chopped parsley and remove from heat.
Cut the provola into cubes.
Beat the eggs with a pinch of salt and the remaining parsley (if you like, you can also add a tablespoon of grated Parmesan and a pinch of pepper).
Add the provola cubes to the eggs and mix gently. Line a baking dish with parchment paper and pour the mixture into it. Finally, arrange the artichoke wedges.
Bake your frittata for 20 minutes at 356°F (180°C).
You can serve the frittata either hot or warm.
Tips
As an alternative to artichokes, you can use zucchini sliced into rounds. Season them with the same method used for the artichokes. Or you can use eggplants cooked in a pan with garlic, oil, and basil or, if you prefer even lighter cooking, grill them and lightly salt them. Add the basil to the egg mixture.
Storage of the Baked Artichoke Frittata
The artichoke and provola frittata can be stored in the fridge, inside an airtight container, for 1-2 days.
FAQ
Can I use other cheeses instead of provola?
Yes. Scamorza, caciocavallo, well-drained mozzarella, or even a mix of melting cheeses will do just fine. The important thing is that they’re not too watery.
Is it possible to use fresh artichokes instead of frozen ones?
If you have them, fresh artichokes are perfect! Clean them, cut into wedges, and cook them in a pan as per the recipe. The result will be even more fragrant.
Can I cook it in a pan instead of in the oven?
If you like, yes, but baking makes the frittata fluffier and lighter. If you prepare it in a pan, cook on low heat with a lid, flipping halfway through cooking.
Is this recipe suitable for a packed lunch or picnic?
Absolutely yes! It’s delicious even at room temperature and easy to transport, perfect for a work lunch or picnic.
