Artichoke and Parsley Frittata Ala the Savory Way

Title:
Artichoke and Parsley Frittata Ala the Savory Way

Yield:
6 Servings

Categories:
Artichokes,
Eggs




Ingredients:





     3 lg Artichokes


          Juice of 1 large lemon


     3 tb Virgin olive oil; (up to 5


          -Tab.)


     1 lg Garlic clove; sliced


          Salt


    15    Peppercorns; coarsely ground


          -in a mortar


   1/2 c  Parsley; finely chopped


     6    Eggs; lightly beaten, can


          -use up to 8 eggs in this


          -recipe


   1/2 c  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


 


 Recipe by: Deborah Madison, The Savory Way


 


 Posted to recipelu-digest Volume 01 Number 492 by Badams


 
on Jan 11, 1998