Artichoke and parsley frittata ala the savory way
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Artichoke and parsley frittata ala the savory way
  Artichoke    Savory    Eggs  
Last updated 6/12/2012 1:05:03 AM. Recipe ID 29850. Report a problem with this recipe.
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      Title: Artichoke and parsley frittata ala the savory way
 Categories: Artichokes, Eggs
      Yield: 6 Servings
 
      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 




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Recipe ID 29850 (Apr 03, 2005)

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