FRITATTA DI CARCIOFI

FRITATTA DI CARCIOFI

INGREDIENTS:

4-6 Small artichokes

1 Shallot - sliced thinly

4 heads Garlic, Baked in advance (350 degrees for 45 min.)

4 Large eggs or one package of egg substitutes (equals 4 eggs),or one large egg and one package of egg substitutes.

1 Tbl Grated parmesan cheese

3 Slices Telleme or other soft mild cheese - OPTIONAL

PREPARATION:

Prepare Fresh artichokes by peeling the tough leaves away and trimming the stems. Cut and discard the top 1 inch or so of the artichoke, then remove the chokes, if any. Soak cleaned artichokes in lemon juice/water mixture for 10 minutes. Lightly flour the artichokes and fry in pure (not extra virgin) olive oil until crisp and browned. Remove from pan and allow to drain and cool. (If at this point you decide not to make a frittata, simply cut some good Italian bread and eat the artichokes while warm.)

While the artichokes are cooling, mix the eggs or egg substitutes and the shallot in a bowl. Add the parmesan cheese, and salt and pepper to taste.

Place the artichokes in a 10 inch skillet (Teflon lined if one is available) and cook over moderate heat for 5 minutes. Add the egg mixture to the artichokes and lower the heat to medium low. Allow 5-6 minutes for frittata to set. Once this happens use a spatula to pick the edge of the frittata up and tip the pan until the uncooked egg mixture on top flows to the bottom. This can be done every 2-3 minutes or until almost all the eggs are cooked (about 8-9 minutes). Turn the fritatta over onto a large dish, then slide it back into the fry pan. Cook for 5 minutes on the second side.

OPTIONAL: At this point lay four slices of Teleme, or any soft mild cheese on top of the frittata and cover the pan. Cook for 3-4 more minutes.

NOTA BENE: Any leftover is just as good the next day, hot or cold, for an appetizer, snack or sandwich.

Last updated on: 12/31/97 12:24:03 PM