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Close-up of a sliced Artichoke Frittata on a wooden board.

Artichoke Frittata Recipe

Fluffy eggs, delicate artichokes, and lightly melted cheese in this Artichoke Frittata create layers of tender, melt-in-your-mouth texture with fresh parsley and gentle seasoning.

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 – 15 ml extra virgin olive oil
  • 4 eggs
  • ¼ cup – 60 ml milk
  • 5 tbsp – 25 g Parmigiano Reggiano – finely grated
  • 1 tbsp – 5 g continental parsley – finely chopped
  • salt and black pepper – to taste
  • vegetable oil

Instructions

  1. Clean and slice the artichokes, then cook them, covered, with 1 tablespoon of extra virgin olive oil, a pinch of salt, and a little water. When they are soft, turn off the heat and set aside.

  2. In the meantime, whisk the egg whites until fluffy.
  3. Add the yolks and milk, and continue whisking until combined.
  4. Add the Parmigiano Reggiano and mix well.
  5. Season with salt and pepper to taste, then add the parsley and cooked artichokes. Mix until evenly combined.
  6. Put 1 tablespoon of vegetable oil in a non-stick frying pan and, when hot, pour in the egg and artichoke mixture. Cook over low heat until golden on one side.
  7. Place a plate over the frying pan and carefully flip the pan upside down to turn the frittata onto the plate.
  8. Gently slide the frittata back into the frying pan and cook the other side until golden and fully set. Transfer to a serving plate.

Recipe Notes

You can serve the frittata warm as a main course or at room temperature as an appetiser. Cut it into small cubes to serve as finger food or an aperitivo with a glass of wine.