The Savory Way: Artichoke and Parsley Frittata

[Guest guest]

Hi all,

 

I posted this back in 1996 or so, but because it is the cookbook of the

week on Veg-Recipes list, I'm posting it again.

 

Brenda Adams

 

* Exported from MasterCook *

 

Artichoke and Parsley Frittata ala The Savory Way

 

Recipe By :Deborah Madison, The Savory Way

Serving Size : 6 Preparation Time :0:00

Categories : Artichokes Eggs

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 large artichokes

-- juice of 1 large lemon

3 tablespoons virgin olive oil -- (up to 5 Tab.)

1 large garlic clove -- sliced

-- salt

15 peppercorns -- coarsely ground in

a mortar

1/2 cup parsley -- finely chopped

6 eggs -- lightly beaten

-- can use up to 8 eggs in this recipe

1/2 cup coarsely grated Romano cheese

 

Break off the hard outer leaves of the artichokes; then cut off the top two

thirds of the greens. Trim the outsides, cut the artichokes into quarters,

and immediately put them in a bowl with cold water to cover and the lemon

juice. Remove the choke from each piece with a knife; then thinly slice

each quarter into 3 or 4 pieces and return them to the water. Just before

cooking, remove the pieces from the water and blot them dry with a towel.

 

Heat 2 or 3 tablespoons of the olive oil in an 8-inch frying pan with the

garlic. When the garlic colors, remove it and then add the drained

artichokes. Give pan a shake right away to coat the pieces with oil, then

season with salt and pepper and add about 2 tablespoons of the parsley.

Saute' until the artichokes browned and thoroughly cooked.

 

Beat the eggs, season them lightly with salt, and add the rest of the

parsley, cheese, and the cooked artichokes. Wipe out the pan, add enough of

the remaining oil just to coat the bottom, and pour in the eggs. Give the

pan a shake to loosen the eggs, then lower the heat. Cook, covered, until

the bottom is golden. Slide the frittata onto a plate, then turn it back

into the pan, with the opposite side down, and continue to cook until it is

also nicely colored. Serve warm or at room temperature, sliced into wedges.

 

This Italian-style omelet can be cooked either at the last minute and

served warm. or, to make it easier on the cook, ahead of time and served at

room temperature The artichokes are first fried in olive oil with pepper

and parsley and then cooked with the eggs. Use a nonstick or seasoned

frying pan to keep eggs from sticking. Makes 1 frittata, serving 4 to 6

 

Deborah Madison, The Savory Way -- author of The Greens Cookbook.(San

Francisco restaurant)

Adapted for Mastercook by Brenda <adamsfmle

 

 

 

 

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