The artichoke omelette is a simple yet flavorful second course, perfect when you crave something genuine and quick to prepare. Few ingredients, an easy preparation, and a result that always conquers.
Excellent for both lunch and dinner, it’s also delicious cold, making it ideal to prepare in advance or to bring along. Cut into wedges, it becomes a tasty and irresistible appetizer.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Low heat
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 4 artichokes
- 4 eggs
- salt
- black pepper
- 1/2 cup water (half a glass)
- 1 clove garlic
- extra virgin olive oil
- 3.5 oz pancetta (optional)
Preparation
To prepare the artichoke omelette, start by cleaning the artichokes. Remove the stem and the outermost tough leaves. Cut the tips until you reach the tender part of the artichoke, then cut them in half. Remove the inner choke and slice them.
Heat a generous drizzle of extra virgin olive oil in a pan and sauté the garlic clove. Then add the artichokes, season with salt and pepper, and mix well. When they start to sizzle, add half a cup of water and cover with a lid. Cook over medium-low heat for about 10 minutes, then remove the lid and let the excess water evaporate. At this point, if necessary, add more olive oil. If you like, you can add pancetta, or omit this step. Remove the garlic.
In a bowl, beat the eggs and, if necessary, add a pinch of salt. Pour them over the artichokes, level them to form an even layer, cover with the lid, and cook on low heat for about 5 minutes. Flip the omelette using the lid and continue cooking for another 5 minutes.
Transfer the omelette to a plate, divide it into portions, and serve.
