- 4 eggs
- 4 artichokes
- 2 tbsp grated parmesan
- 2 tbsp milk
- fresh grated pepper
To clean the artichokes, begin by removing the outer leaves to obtain the hearts. Cut away about 3/4 inch of the ends. Peel the rounded part at the bottom of the artichoke, and cut the stems. Do not throw away the stems, peel them and slice into small pieces. Remove the inner hairs with a sharp knife and keep the artichokes in water and lemon juice for 15 minutes. Drain, dry, and dredge in flour.
Heat the olive oil in a pan and sauté the artichokes. Season with salt and pepper. In the meantime, beat the eggs in a large bowl and add parmesan, salt, pepper, and milk. Once the artichokes are golden and browned, place them on paper towels to absorb the excess oil. Once cooled, add them to the egg mixture. Reheat the pan (there should be some leftover oil from the artichokes) and pour in the frittata mixture. Cook over medium heat, prick the surface of the frittata to allow the runnier part of the egg on the surface to cook more evenly. Cover and continue cooking for 5 minutes. When the mixture is solid enough, turn over the frittata, the less-cooked side down. Let the other side cook for 3-4 minutes and re-flip the frittata back on the serving dish. The frittata is more tasty if it remains tall, otherwise if it’s too short it tends to burn. If turned over before it’s solid enough, it will break during flipping.
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