FRITTATA DI CARCIOFI (ARTICHOKE FRITTATA)
Steps:
- 1 drop artichokes into a large non metallic bowl filled with cold water and 1 teaspoon vinegar or lemon juice. Remove one artichoke at a time, trim bottom and peel stem. With your hands pull off leaves until you reach those with pale yellow areas at the base. Laying the artichoke on its side cut off the green portion of the leaves with a knife. Cut heart in half lengthwise and remove hairy choke and purple leaves. Cut each half into 4 pieces. Return pieces to bowl. 2 place artichokes hearts in a saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil lower heat and simmer until they are tender 5 to 12 minutes. Drain and cool completely. 3 in a skillet heat 2 tablespoons olive oil and saute onion until golden. 4 in a medium bowl beat eggs with 1/4 teaspoon salt and pepper and cheese. Add the cooled artichokes onion and herbs. 5 heat 2 tablespoons of olive oil in a 10 inch frying pan or omelet pan. When hot add egg mixture. Use a fork to distribute the artichokes evenly. Lower heat and cook for 12 to 15 minutes until the eggs are set but not browned. 6 to brown surface slide the frittata under the broiler for 1 to 2 minutes until the top is golden. Use a spatula to loosen the frittata and turn it out onto a plate bottom side down. Cut into wedges ans serve warm or cold.
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