Frittata with sautéed artichokes

0

by: Lizabeth






The artichokes that grow at the shadowy base of the leaves, called babies, have no chokes, so trimming them goes quickly. Once you have the artichokes trimmed and cooked, you can use them three different ways. You can use them to make this frittata, scramble them with the eggs, or make an omelet and fold it over the artichokes. Regardless of their ultimate form, the match of artichokes and eggs is excellent. Although artichokes are usually problematic with wines, there’s no reason to forgo wine here. Try a Gruner Veltliner and see if it doesn't work.




ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

10 baby artichokes

sea salt and freshly ground pepper

6-8 eggs

1/4 cup chopped parsley or a mixture of tarragon and parsley

3 tablespoons olive oil

freshly grated Parmesan cheese

Nutrition Facts
Frittata with sautéed artichokes

Servings Per Recipe: 4

Amount per Serving

Calories: 336

  • Total Fat: 16.9 g
  •     Saturated Fat: 3.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 245.5 mg
  • Sodium: 396.8 mg
  • Total Carbs: 34.3 g
  •     Dietary Fiber: 17.4 g
  •     Sugars: 3.4 g
  • Protein: 18.9 g
VIEW DETAILED NUTRITION

how is this calculated?

Download Nutrition Facts Widget Code

preparation

1.  Preheat the broiler. Snap off the artichoke leaves until you get to the tender yellow-green ones at the center. Slice off the top third and trim the stubs with a paring knife. Thinly slice the artichokes lengthwise into 4 or 5 pieces. Parboil them in salted water for 3 minutes, then pour into a colander and set aside to drain. Whisk the eggs with 1/2 teaspoon salt and the herbs.

2.  Heat 2 tablespoons of the oil in a 10-inch skillet. Add the artichokes and sauté, turning them frequently, until they're golden and tender-firm when poked with the tip of a knife, about 10 minutes. Season with a few pinches of salt and pepper. Tip them onto a plate and wipe out the pan.

3.  Add the last tablespoon of oil (or butter if you prefer). When hot, pour in the eggs, then lay the artichokes over the top. Cook over low heat until the eggs are set and light gold on the bottom. Sprinkle Parmesan over the top. Slide the pan under the broiler to finish cooking, then serve.

related recipes

comments