Frittata Di Carciofi (Artichoke Omelette)

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Servings: 6 Difficulty: Advanced
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A rustic Italian frittata featuring tender artichokes and bright lemon notes
Frittata Di Carciofi (Artichoke Omelette recipe image
Frittata Di Carciofi (Artichoke Omelette recipe image
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Frittata Di Carciofi (Artichoke Omelette)

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 198.6

Description

This Frittata Di Carciofi is a classic Italian dish that transforms simple ingredients into a sophisticated meal. Tender artichoke hearts are sauted until golden and folded into a fluffy, savory egg custard. The subtle bitterness of the artichokes pairs beautifully with the richness of butter and olive oil, while fresh lemon juice prevents browning and adds a bright finish. Perfect for a leisurely weekend brunch or a light lunch, this vegetarian dish is versatile enough to serve hot from the broiler or at room temperature. Its an excellent way to use up leftover artichokes and impress guests with minimal effort.

Ingredients

Directions

  1. Prepare the artichokes by removing tough outer leaves and slicing them into very thin, lengthwise strips.
  2. Place the sliced artichokes in a bowl with the juice of the lemon and let them sit for 30 minutes to prevent browning.
  3. Heat 1 tablespoon of butter in a heavy skillet over medium heat and cook the minced onion until translucent, then remove and set aside.
  4. Add 1 tablespoon of olive oil to the same skillet and heat to medium.
  5. Drain the artichokes and pat them dry with paper towels.
  6. Carefully slip the artichokes into the hot oil and cook until they are tender and slightly browned.
  7. Remove the artichokes from the skillet, drain on paper towels, and season with salt and pepper.
  8. Preheat the broiler.
  9. Wipe the skillet clean to remove any hardened particles, then add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil.
  10. Beat the 6 eggs with 2 tablespoons of water, salt, and pepper in a bowl.
  11. Heat the skillet to medium, pour in half of the egg mixture, and arrange the cooked artichokes on top.
  12. Sprinkle the cooked onion and minced parsley over the artichokes, then pour the remaining egg mixture over the top.
  13. Cook on the stovetop until the bottom is just set and the edges begin to pull away from the pan.
  14. Optionally dust the top with Pecorino cheese.
  15. Place the skillet under the broiler to barely brown the top and finish cooking the eggs.
  16. Serve hot, warm, or at room temperature.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 198.6kcal
% Daily Value *
Total Fat 15.3g24%
Saturated Fat 5.4g27%
Cholesterol 19.6mg7%
Sodium 181.6mg8%
Total Carbohydrate 12.9g5%
Dietary Fiber 6.0g24%
Sugars 1.2g
Protein 5.5g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently or serve cold.

Variations: This frittata is delicious served on its own, sliced into sandwiches, or alongside a fresh green salad.

Tip: Use a non-stick or well-seasoned cast-iron skillet for easier flipping and cleaning. If you don't have fresh artichokes, high-quality canned or jarred artichoke hearts work well; just be sure to drain and chop them finely.

Keywords: artichoke, artichokes, breakfast, broiling, butter, carciofi, eggs, frittata, italian, lemon, minced, oil, olive, omelette, onion, vegetables, vegetarian, brunch, lunch, easy
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