Name: Artichoke Frittata
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3 artichokes; 1 tbsp extra virgin olive oil; 4 eggs; 1/4 cup milk; 5 tbsp Parmigiano Reggiano (finely grated); 1 tbsp continental parsley (finely chopped); Salt & Pepper to taste; Vegetable oil

While growing up, Saturday lunch was usually a frittata at my place. My mum has always loved frittata and it was a good weekly break from our pasta, fish and meat meals. I used to go to school on Saturdays (yep, we used to go to school 6 days a week…) and I would come home at about 1:30PM as hungry as if I hadn’t had any food in years! So, you got it right: frittata was NOT my favourite lunch! I would just gobble it up in 2 minutes and kept feeling hungry! Hahahaha Anyhow, it was only later in life that I learnt how to appreciate frittata and omelettes. Besides, they are very easy to make and use simple and inexpensive ingredients. And they taste so good! I love this artichoke version (I do have a big passion for artichokes): it makes a great lunch idea or a quick and scrumptious appetiser. Enjoy!

Artichoke Frittata

Artichoke Frittata - a quick and easy authentic Italian recipe!

Course Appetiser, Main

Cuisine Italian

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Author Manuela Zangara

Ingredients

3 artichokes
1 tbsp extra virgin olive oil
4 eggs
1/4 cup milk
5 tbsp Parmigiano Reggiano finely grated
1 tbsp continental parsley finely chopped
Salt & Pepper to taste
Vegetable oil

Instructions

Clean and slice the artichokes and cook them, covered, with 1 tablespoon of extra virgin olive oil, a pinch of salt and a little water. When they are soft, put the fire off and keep aside.
In the meantime, whisk the egg whites until fluffy.
Add the yolks and milk and keep whisking.
Add the Parmigiano Reggiano and mix.
Season with salt and pepper to your liking and add the parsley and cooked artichokes. Mix well.
Put a tablespoon of vegetable oil in a non-stick frying pan and when hot pour the egg and artichoke mix in it. Cook on a low fire until golden on one side.
Flip it over carefully by putting a plate on top of the frying pan and turning the pan upside down. When the frittata is on the plate carefully slide it back into the frying pan and finish cooking. When ready, slide the frittata onto a serving plate.
You can serve it either warm as a main dish or at room temperature as an appetizer. You can also cut it up in small cubes and serve it as an “aperitivo”/finger food with some wine before your meal.