Artichoke and potato frittata, the quick and tasty dinner-saver recipe for when artichokes are in season. Do you remember that some time ago we prepared the Baked artichoke and onion frittata? Today we make an even tastier version with potatoes, but as you know from the Potato and artichoke patties to Grandma’s artichoke risotto, and passing by Crispy fried artichokes or Chicken breast and artichokes baked, recipes with artichokes are always tasty and delicious. Not to mention the frittatas, the ultimate dinner-savers and queens of budget-friendly dinner recipes, which bring flavor, aroma and cheer into the home while remaining affordable for every pocket! The artichoke frittata recipe of today is a recipe of memories, a tasty dish my grandmother prepared when artichokes began to cost less, but were also a bit tough; the tasty recipe of a humble vegetarian main course and an economical rustic appetizer! Grandma removed the outer leaves of the artichokes and, using only the heart, used them in many tasty recipes and today’s frittata is one of the most tempting: do you want to make it too? Let’s run to the kitchen, roll up our sleeves and prepare it together — you’ll see how good it is, but first, as always, I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Do you love artichokes? Take a look at:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients to make the Artichoke and Potato Frittata
- 6 artichokes (hearts only)
- 1 onion
- 2 medium potatoes (about 11 oz / 300 g) potatoes
- to taste salt
- to taste extra virgin olive oil
- 4 eggs
- 1 oz grated Parmigiano-Reggiano (or Grana Padano)
- to taste parsley
Tools
- Skillet
- Bowl
Steps to make the Artichoke and Potato Frittata
You can make the artichoke and potato frittata even with frozen artichoke hearts, of course it’s much better with fresh, seasonal ones!
Rinse the artichokes under running water, remove the outer leaves, trim and peel the stem thoroughly. Then cut off the top part of the flower and keep only the heart.
As you go, place the hearts in a bowl of acidulated water (with lemon juice or vinegar); the acidity will prevent them from darkening. Once all the hearts are prepared, slice them.
Peel and chop the onion, let it soften gently with a good drizzle of oil, add the artichoke hearts and sauté for a few minutes, stirring frequently.
Meanwhile, peel the potatoes, rinse them and cut them into cubes.
Then add them to the artichokes and onions and let them take on flavor. Add a little water and finish cooking, cooking until both the potatoes and artichokes are tender.
When ready, transfer to a plate and let cool slightly.
Crack the eggs into a bowl, add parsley and cheese, stir in the artichokes and potatoes and combine well.
Heat a heavy-based skillet with a drizzle of oil and pour in the mixture to cover the pan. Cook for 5–7 minutes over medium heat.
After that time, once the frittata has set, using the lid or a large plate flip it over and cook for another 5–7 minutes. The artichoke and potato frittata is ready — turn it out onto a serving plate and serve.
Our artichoke and potato frittata is ready; it’s good both hot and after a few hours at room temperature. It keeps in the fridge in an airtight container for 2 days.
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