The artichoke and provola baked frittata is a dish born from the desire to bring something simple yet characterful to the table. The aroma of artichokes meeting the creaminess of provola creates a perfect balance, made even more special by oven baking, which provides lightness and a soft texture.
You can use either fresh or frozen artichokes; the latter proves to be a more practical and quicker choice: just sauté them in a pan to flavor, then add them to beaten eggs with parsley and a pinch of salt (you may also add pepper and grated Parmesan if desired). To finish, provola cubes that melt during baking and decoratively placed artichoke wedges, for a frittata reminiscent of a savory pie, beautiful to see and delicious to taste.
This frittata is the right idea if you’re looking for something tasty but light, perfect to serve hot or at room temperature.
I also recommend trying these other delicious oven-baked frittatas:
- Difficulty: Very Easy
- Cost: Affordable
- 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 bunch parsley
- 1 clove garlic
- 1/4 cup white wine
- 4 pinches salt
- 2 tablespoons 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 the extra virgin olive oil and add the artichokes.
Sauté for a few minutes over medium heat, then add a quarter cup of white wine. Let it evaporate, salt and pepper. Finally, add part of the chopped fresh 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 wax paper and pour in the mixture. Finally, arrange the artichoke wedges.
Bake your frittata for 20 minutes at 356°F.
You can serve the frittata hot or warm.
Tips
As an alternative to artichokes, you can use zucchini sliced into rounds. Flavor them with the same process used for artichokes. Or you can use eggplants, sautéed with garlic, oil, and basil, or if you prefer even lighter cooking, I recommend grilling them and salting slightly. The basil will be added to the egg mixture.
Storage of the Baked Artichoke Frittata
The frittata with artichokes and provola can be stored in the fridge, closed in an airtight container, for 1-2 days.
FAQ
Can I use other cheeses instead of provola?
Yes. Smoked cheese, caciocavallo, well-drained mozzarella, or even a mix of melting cheeses will do just fine. The important thing is that they are not too watery.
Is it possible to use fresh artichokes instead of frozen ones?
If you have them available, fresh artichokes are perfect! Clean them, cut into wedges, and cook in the pan as per the recipe. The result will be even more fragrant.
Can I cook it in a pan instead of the oven?
You can, but oven cooking makes the frittata softer and lighter. If preparing it in a pan, cook on low heat with a lid, turning it halfway through cooking.
Is this recipe also suitable for lunchboxes or meals on the go?
Absolutely yes! It is delicious even at room temperature and transports easily, perfect for a work lunch or a picnic.
