Method :
-
If using fresh artichokes, cut off the
tops and remove the tough outer leaves.
-
Cut the stalk at the base leaving 2 cm
of the stem attached.
-
Wash, cut into quarters and place in a
bowl of cold water with the lemon juice for 10-15 minutes (this will
stop them turning black).
-
Drain well and pat dry.
-
Coat the artichoke pieces or defrosted
hearts with flour, shaking off any excess.
-
Heat all but 2 tablespoons of the oil
in a large, nonstick skillet over a high heat until very hot.
-
Fry the artichokes for about 8
minutes, turning them several times so that they cook evenly.
-
When they are lightly browned, drain
on paper towels.
-
Tip out the oil used for frying and
replace with the remaining oil.
-
Arrange the artichokes in the skillet
and return to a moderately high heat.
-
Beat the eggs lightly with the salt
and pepper then pour over the artichokes.
-
Cook for 4-5 minutes.
-
Turn the omelet carefully and cook for
4 minutes more.
-
It should be firm and lightly browned
on both sides.
-
Turn out onto a heated serving dish
and serve hot.
Serves 4
Preparation
: 10 minutes + 10-15 minutes standing
Cooking
: 15 minutes
Recipe grading : fairly easy
Suggested wine : a young, dry white (Bianco Vergine Valdichiana)
Use frozen artichoke hearts unless you can
find tiny, very fresh artichoke buds.
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