frittata_board.jpg (4719 bytes)FRITATTA DI CARCIOFI (Artichoke Omelet)


5 Sm. Artichokes
1 Lg. Shallot - sliced thinly
2 Cloves Garlic - sliced very thin
4 Lg. Eggs or 1 package of egg substitutes
1 Tbl. Parmesan cheese - freshly grated
3 Slices Teleme or other soft mild cheese


Prepare Fresh artichokes by peeling the tough leaves away and trimming the stems. Cut and discard the top 1 inch or so of the artichoke, then remove the chokes, if any. Soak cleaned artichokes in lemon juice/water mixture for 10 minutes. Dry the artichokes and lightly flour them.   Fry them in pure (not extra virgin) olive oil until crisp and browned. Remove from pan and allow to drain and cool on a paper towel. (If at this point you decide not to make a frittata, simply cut some good Italian bread and eat the artichokes while warm.)

While the artichokes are cooling,  in a large mixing bowl, mix the eggs or egg substitutes with the shallot, garlic,   parmesan cheese, and salt and pepper to taste .

Place the artichokes in a 10 inch skillet (Teflon lined if one is available) and cook over moderate heat for 5 minutes. Add the egg mixture to the artichokes and lower the heat to medium low. Place the Teleme on the egg mixture, and push them below the surface of the liquid with a spoon.  Allow 2-3   minutes for frittata to set. Once this happens use a rubber spatula to pick the edge of the frittata up and tip the pan until the uncooked egg mixture on top flows to the bottom. This can be done until almost all the eggs are cooked (about 6 minutes). Turn the fritatta over onto a large, oiled dish, then slide it back into the fry pan. Cook for 3-4 minutes on the second side. 

Remove from the pan by turning the fritatta onto a serving dish.  It can be served hot, warm or cold.  cold it makes great sandwiches.  Simply add lettuce and tomato along with a bit of Extra virgin olive oil onto a Ciabatta or other crusty loaf of bread..

FrmBottomBar.gif (1768 bytes)

Last updated on: 06/03/99 12:51:41 AM