Although cleaning artichokes requires patience, the final result in the kitchen is very rewarding thanks to their versatility and flavor. Once the toughest outer leaves are removed, you’re left with the outer bracts, the heart of the artichoke — the tastiest part — and part of the stem. The Artichoke Frittata, like all frittatas, is probably the most often cooked recipe, perhaps because of its simplicity and convenience for lunch since it’s also good served warm.

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Difficulty: Very easy
Cost: Moderate
Preparation time: 20 Minutes
Cooking time: 1 Hour
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Winter, Spring

328.53 Kcal

calories per serving

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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 2/3 tbsp extra virgin olive oil
1 shallot
1 7/8 cups boiling water (boiling)
1 clove garlic
1 tsp fine salt
4 eggs
1.76 oz Parmigiano Reggiano PDO
a few leaves parsley
1 1/3 tbsp extra virgin olive oil

Tools

Kitchen scale
Knife
Cutting board
Lid 10.24 in
Frying pan 10.24 in
Pan

Steps

Clean the artichokes by removing the outer tougher leaves, then use a vegetable peeler to clean the stem, leaving about 2 in. Trim the tips, cut them in half and use a small knife to remove the choke. As you work, immerse the artichokes in a bowl of water with lemon juice so they don’t darken and leave them like that for 5 minutes.
Drain and pat the artichokes dry, slice them very thinly and sauté for 5 minutes in a pan with 2 2/3 tbsp of oil and the chopped shallot. Pour in the boiling water, add 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 the chopped parsley. Add the warm artichokes and stir. Heat the pan with 1 1/3 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 and let it rest for 10 minutes, then turn the heat back on, loosen the frittata and flip it using a lid. Cook for another 5 minutes and the frittata will be ready.