ARTICHOKES FRITTATA
(Serves 4)
8 baby artichokes or 4 medium ones
1 quart water
1 lemon, juiced
4 peppercorns,
2 tbsp olive oil,
3 eggs, lightly beaten,
2 cups table cream
1/3 cup grated Parmesan cheese,
1 clove garlic, minced
salt and pepper to taste
Prepare Artichokes.
Bend back outer petals until they snap off easily near base. Continue to snap off petals until leaves are half green at top and half yellow.With a serrated knife, slice off green portion of leaves.
Cut the stem level with the base and trim any remaining dark green from the base. Remove the skin off the stems and quarter them.
Cut artichokes in half. Cut any pink or purple inner leaves. If the interior is white, the entire artichokes is edible.
Don't get discouraged if you have to discard most of the vegetable
Directions.
In a large pan, bring water, lemon juice, and peppercorn to a boil. Add artichokes and cook until tender, about 10 minutes. Remove artichokes from liquid and cool.
Beat eggs with table cream, Parmesan, garlic, salt and pepper. Stir in cooked artichokes.
Heat 2 tablespoons olive oil in a large skillet. Pour in egg mixture. Cook on one side until golden brown, and turn to brown second side.
Cut into 4 wedges. Garnish with fresh herbs, as desired.
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