ARTICHOKE FRITTATA, savory pie with prosciutto and provola, simple and quick to prepare in a skillet — a perfect dinner idea using seasonal ingredients.
I was given some local artichokes and I decided to make a rich frittata by adding provola and prosciutto I had in the fridge. The result? A savory pie that is fragrant, melty and flavorful, and disappears in an instant. It’s perfect as a one-dish meal for a quick dinner.
If you are looking for an easy and quick artichoke frittata recipe, this version with provola and prosciutto will win you over at the first bite. It’s a seasonal dish that uses fresh, honest ingredients and doesn’t require hours in the kitchen. You can also personalize it with other cheeses or add aromatic herbs as you like.
Join me in the kitchen today — it’s artichoke frittata.
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 20 Minutes
- Portions: 6Pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring, Autumn
Ingredients
- 3 small (mammole) artichokes
- 3.5 oz prosciutto crudo (cured ham)
- 3 oz provola cheese
- 2 eggs
- 1/4 cup flour (the type you usually use)
- Half tsp salt
- 2 tbsp grated Parmesan (optional)
Steps
Remove the outer leaves from the artichokes, use only the tender inner part, remove the choke (the hairs) and cut them into wedges. Cook for about ten minutes in lightly salted water.
Beat the eggs in a bowl, add the flour and salt, mix well, add the Parmesan if you are using it and finally the well-drained artichokes.
Mix a little, then add the provola cut into pieces and the prosciutto crudo torn by hand.
Pour everything into a greased, heated skillet and cook for about 20–25 minutes, flipping it. Alternatively, you can bake it in the oven at 356°F for about 25 minutes.
Enjoy your meal
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ARTICHOKE FRITTATA (savory pie with prosciutto and provola)
Useful tips for a perfect frittata
Slice the artichokes thinly and cook them for a few minutes in a pan first to remove excess water.
Beat the eggs well with a pinch of salt and pepper to make them fluffier.
Add the provola in cubes at the end to avoid melting it too early.
Cook over medium-low heat and cover the skillet with a lid so it sets without burning the bottom.
You can add fresh herbs like parsley or thyme for an extra aromatic touch.
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FAQ ARTICHOKE FRITTATA (savory pie with prosciutto and provola)
How to prevent the artichoke frittata from becoming too watery?
Cook the artichokes separately for a few minutes in a pan so they release excess water before adding them to the eggs.
Can I replace the prosciutto?
Certainly! You can use speck, cooked ham, pancetta, or even tuna.
Which cheese to use if I don’t have provola?
Fontina, scamorza, or well-drained mozzarella work just as well.
Can it be baked in the oven instead of cooked in a skillet?
Yes, pour the mixture into a lightly oiled baking dish and bake at 356°F for 15–20 minutes until golden.
