Even though cleaning artichokes requires a lot of patience, the end result in the kitchen gives us great satisfaction thanks to its versatility and taste. Once you remove the tougher outer leaves, you have the outer bracts and the heart of the artichoke, the tastiest part, and part of the stem. The Artichoke Omelette, like all omelettes, is the most cooked recipe, perhaps because of its simplicity and practicality for lunch breaks since it’s also good when warm.
Other Recipes
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 328.53 (Kcal)
- Carbohydrates 20.05 (g) of which sugars 1.90 (g)
- Proteins 15.63 (g)
- Fat 23.03 (g) of which saturated 6.75 (g)of which unsaturated 4.15 (g)
- Fibers 9.38 (g)
- Sodium 732.43 (mg)
Indicative values for a portion of 216 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
- 10 artichokes
- 1 lemon
- 2.7 tbsp extra virgin olive oil
- 1 shallot
- 1.9 cups water (boiling)
- 1 clove garlic
- 1 tsp fine salt
- 4 eggs
- 1.8 oz Parmigiano Reggiano DOP
- A few leaves parsley
- 1.4 tbsp extra virgin olive oil
Tools
- Food Scale
- Knife
- Cutting Board
- Lid 10.2 inches
- Pan 10.2 inches
- Casserole
Steps
Clean the artichokes by removing the tougher outer leaves, then use a peeler to clean the stem, keeping 2 inches. Cut the tips, split in half, and use a small knife to remove the choke. Immerse the artichokes immediately in a bowl of water and lemon juice to prevent them from browning and leave them like that for 5 minutes.
Drain and dry the artichokes well, slice them very thin and sauté for 5 minutes in a pan with the 2.7 tbsp of oil and the chopped shallot. Pour in the boiling water, salt, and cook covered over low heat for 1 hour, stirring occasionally.
In a bowl, crack the eggs and mix them with the grated Parmigiano and chopped parsley. Combine the lukewarm artichokes and mix. Heat the pan with the 1.4 tbsp of oil and pour in the entire mixture. Keep the heat high for a few minutes, then lower it, cover with the lid, and let it cook for 10 minutes. Turn off the heat, let it rest for 10 minutes, turn it on again, move it, and flip it with the help of a lid. Cook for another 5 minutes, and the omelette will be ready.
How to Store Artichokes
How to Store Artichokes
Artichokes can be stored for a few days in the refrigerator in a paper bag, or in a cool place with the stem immersed in a container full of water.
FAQ (Questions and Answers)
Can the Artichoke Omelette be baked in the oven?
Certainly, at 392°F for 40 minutes.
