Italian Artichoke Omelet Recipe

Italian Artichoke Omelet Recipes

Ingredients :


60 g

125 ml


baby globe artichokes, or 16 frozen artichoke hearts, defrosted

plain flour

extra virgin olive oil

fresh eggs


freshly ground black pepper

Method :
  1. If using fresh artichokes, cut off the tops and remove the tough outer leaves.

  2. Cut the stalk at the base leaving 2 cm of the stem attached.

  3. 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).

  4. Drain well and pat dry.

  5. Coat the artichoke pieces or defrosted hearts with flour, shaking off any excess.

  6. Heat all but 2 tablespoons of the oil in a large, nonstick skillet over a high heat until very hot.

  7. Fry the artichokes for about 8 minutes, turning them several times so that they cook evenly.

  8. When they are lightly browned, drain on paper towels.

  9. Tip out the oil used for frying and replace with the remaining oil.

  10. Arrange the artichokes in the skillet and return to a moderately high heat.

  11. Beat the eggs lightly with the salt and pepper then pour over the artichokes.

  12. Cook for 4-5 minutes.

  13. Turn the omelet carefully and cook for 4 minutes more.

  14. It should be firm and lightly browned on both sides.

  15. 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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