The artichoke omelette is one of those dishes I just can’t give up. It starts with the irresistible aroma of freshly cooked artichokes combined with golden eggs in the pan.
I love making the omelette with artichokes when I want something nutritious but light, because the artichokes are first sautéed in a pan with a drizzle of extra virgin olive oil and a little water: this way they soften slowly, remaining flavorful but much more delicate and lighter compared to a richer cooking method.
Each slice captures the taste of Mediterranean tradition, perfect both hot just made and cold the next day, perhaps tucked into a sandwich for a day trip.
Besides being delicious, the artichoke omelette brings many benefits. Artichokes are rich in fiber, help digestion and support liver health thanks to cynarin, a valuable substance naturally present in this vegetable. Eggs, on the other hand, add high-quality protein and make the dish complete and satisfying.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 4
- Cuisine: Italian
Artichoke omelette ingredients
- 5 eggs
- 4 artichokes
- 1.4 oz grated Parmesan (about 1/3 cup)
- to taste fine salt
- to taste extra virgin olive oil
- 1 lemon
- 1/2 glass (about 3.4 fl oz) water
- 3 tbsp milk
Tools
- 1 Bowl
- 1 Frying pan
- 1 Knife
- 1 Cutting board
- 1 Colander
- Paper towels
- Containers
Artichoke omelette steps
To prepare the delicious artichoke omelette, start by cleaning the artichokes. Remove the tougher outer leaves and damaged parts, cut in half and remove the central choke.
Slice them not too thinly and soak in water and lemon. This step is essential to prevent oxidation. Leave them to soak for a few minutes, then rinse and drain well. Pat them dry with paper towels
Grease a 9.5 in frying pan with a drizzle of oil and heat it. Sauté the artichokes for two minutes, turning them on their side, then add half a glass of water, cover and cook until they become slightly tender — al dente and not falling apart. Turn off the heat and let them cool.
In a bowl break the eggs and beat energetically with a fork with the fine salt.
Add the milk and the grated Parmesan and mix.
Finally add the pan-cooked artichokes.
Heat a greased 9.5 in pan with a little extra virgin olive oil, and once hot, pour in the mixture. To check if the oil is hot enough, do a small test with a bit of the mixture: pour half a teaspoon and if it sizzles the pan is ready. Cook for about 8 minutes over low heat with a lid, or until the surface is set; then flip using a flat plate or lid and cook for another 5 minutes or so over low heat on the other side.
The artichoke omelette is ready to be served and enjoyed… Enjoy from Barbara!
Artichoke omelette storage
The artichoke omelette keeps well if you let it cool completely at room temperature for no more than 1-2 hours, then place it in the refrigerator inside a airtight container or well covered with cling film or foil, where it will keep for 2-3 days.
If you want to store it longer you can freeze it already cut into portions and well wrapped, for up to about 2 months. To eat it you can reheat it in a pan over low heat with a lid or in the oven at 320-356°F for about 10 minutes, but it’s also good cold.
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FAQ (Questions & Answers)
Can it be baked in the oven?
Yes, it bakes well at 356°F for about 20 minutes.
Can I omit the milk?
Yes, certainly.
What can I use instead of milk?
You can add plant-based cream — it will become even fluffier.
