Italian Artichoke Omelet Recipe
Italian Artichoke Omelet Recipes
baby globe artichokes, or 16 frozen
artichoke hearts, defrosted
extra virgin olive oil
freshly ground black pepper
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.
: 10 minutes + 10-15 minutes standing
: 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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