Preparation time: 15 minutes
Cooking time: 30 minutes
difficulty: low
BAKED ARTICHOKE OMELETTE RECIPE
There are special recipes that can yield excellent results just a few minutes after the dish is ready. Or, better yet, after it has rested, even for a day. This is the case with a healthy artichoke frittata , whose ingredients are presented here for four people.
READ ALSO: Artichoke Recipes, a collection of tasty preparations
Ingredients
- 4 eggs
- 5 artichokes
- 1 large leek
- 1 bunch of parsley
- 50g grated Parmesan cheese
- 3 tablespoons of extra virgin olive oil
- Salt and pepper
Preparation
Remove the tips with any thorns and the tough outer leaves from the artichokes . Separate the stems from the flowers: peel and cut the stems into strips, and halve the flowers. Remove the fuzz from the inside and chop them into small pieces. As they are ready, immerse them in a bowl filled with hot water acidulated with lemon.
– Clean the leek, chop it, and sauté it in a large nonstick pan with oil for 5 minutes. Then add the artichokes and chopped parsley, season with salt and pepper, and cook for about ten minutes over low heat.
Cover the pan with a lid and continue cooking for about 15 minutes, stirring occasionally with a wooden spoon and adding a little hot water if the sauce becomes too dry. Remove from the heat and let cool for twenty minutes.
Preheat the oven to 180°C (350°F). Crack the eggs into a bowl, whisk them with the Parmesan cheese, a pinch of salt, and a pinch of pepper, and toss the artichokes in. Pour the egg and artichoke mixture into a medium-sized baking dish, previously drizzled with oil, and bake for about 30 minutes, turning on the broiler for the last 5 minutes.
Remove from the oven , let the frittata cool for a few moments, and serve cut into wedges. Garnish with the reserved parsley, if desired.
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