Monday, June 25, 2007

Artichoke Frittata

The summer is getting away from me and I have not been very current on my posting. When the weather is great and there are roads to travel, it is difficult dragging myself into the office.
Making a quick dash to the market the other day, my eyes caught the brilliant purple color on the displayed artichokes. I had no intention of buying any today........ and since the store manager frowns upon me photographing, I decided to purchase a handful. Digging through my files, I managed to find the recipe I was searching for. Why is it when you really need something, you just can't locate it quickly? This recipe was given to me by one of my good friends now living Seattle. We enjoyed brunches on the weekends when our kids were young......time to catch up and also to let the kids visit and play. The dish is very similar to a pancake and has a very creamy center.

Artichoke Frittata

6 eggs
1 chopped onion
1 large can, 14 oz. or more, of artichoke hearts, drained and chopped
3/4 cup of grated pecorino cheese
1/2 cup of chopped red pepper
1 cup of fresh or frozen broad beans
2 tablespoons of chopped parsley
2 shakes of nutmeg
3 tablespoons of olive oil

Beat the eggs, add the parsley, cheese and nutmeg. Season to your liking with salt and pepper. Set aside.

Boil the beans with a little salt to taste for 3-5 minutes. Drain and peel off the skin of the beans.
Heat the oil and fry the onion over low heat for 5 minutes. Do not let the onions brown. Add the artichoke pieces and cook for another 5 minutes. Add the beans. Continue to cook for 5 minutes.
Add to eggg mixture and pour into the frying pan. Cook over low heat untl the mixture is "almost" set. Finish cooking by carefully placing the pan under the broiler to grill until a golden crust appears. Need to keep an eye on it to make sure it doesn't burn! Cool well before serving. Great with a small tossed salad.


ParisBreakfasts said...

I love frittatas but never thought to put artichokes in mine..
What a great idea!
Merci :)

ParisBreakfasts said...

Is that a paintingof an artichoke or did you digitize it?

Jann said...

this is a photo that I digitalized~how I wish I had your talent, Parisinbreakfast! your art work is fabulous~

Lydia said...

Did you use the fresh artichokes to make something else? I love artichokes but rarely have the patience to do more than steam them and eat them leaf by leaf.

K & S said...

this frittata sounds yummy! hope you are enjoying the summer :)

katiez said...

I could never pass up an artichoke!
The season is so fleeting. We have the leaves and hearts for starters and I usually leave a few spares in the fridge for impromtu snacks.
I like the frittata!

T.W. Barritt said...

That is a beautiful photo! I'm going to try this recipe, since both artichokes and frittatas are a favorite!

Jann said...

Lydia~When I buy the fresh artichokes, it's steam and dip!I buy an assortment of artichokes in jars, either plain,as in this case, or marinated in oil.

K&S~Thanks for commenting. Yes, the summer is going well and quickly~ I leave for China on the 9th for a month and Tibet,wondering what kinds of edible delights I will find there!

Jann said...

Katiez~nothing tastier than those hearts!I love to see the artichoke plants,aren't they beautiful in the garden?

Jann said...

t.w~Thank you for your kind comment~hope you enjoy the dish as much as I do. How was that picnic you went could take this on a picnic, your next one, that is! Cheers!

Ilva said...

This sounds like a perfect frittata!

Christine said...

This sound wonderful, Jann. I'm saving your recipe now and will try it soon!
Great choke photo too. :)

Jann said...

Ilva~thanks for popping over!Good to hear from you!Hope you can try this sometime.

Christine~Thank you for your nice comment.I sure am enjoying your posts. I wish i could be as healthy as you!

Britt-Arnhild said...

I tried artichokes for the first time back in April, on a visit to Venice. Loved it. These frittatas sound very good.