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    ARTICHOKE FRITTATA
    from "Italian Farmhouse Cookbook" by Susan Hermann Loomis

    When artichoke season arrives in Tuscany, concurrent with the newly green hills and soft breezes of spring and early summer, this frittata arrives on tables, usually with fresh lemon wedges served alongside, so diners can squeeze lemon juice on it as they like. The marriage of artichokes and eggs is unexpectedly harmonious, the drizzle of lemon juice a lovely complement.

    Artichokes and wine aren't the happiest of marriages, but if you are determined, try a fresh, light white, such as Lunaia Bianco di Pitigliano.

    4 to 6 servings
    INGREDIENTS (CLICK TO BUY)

    6 large eggs
    1/2 teaspoon fine sea salt
    2 tablespoons extra-virgin olive oil
    4 small artichokes (about 13 ounces; see Note), leaves removed to the soft core of leaves, very thinly sliced lengthwise
    1 lemon, cut into wedges, for serving

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    PREPARATION

    1. Preheat the broiler.
    2. Whisk the eggs in a large bowl just until they are broken up but not frothy. Whisk in the salt.
    3. Heat the oil in a 9-inch cast-iron skillet over medium-high heat. Add the artichokes and cook, stirring constantly, until they are golden and somewhat crisp, 2 to 3 minutes. Add the eggs, reduce the heat to medium, and cook without stirring until the bottom is set, bubbles come up through the top of the eggs, and only about 1/4 inch of the top of the eggs is still liquid. This will take 2 to 3 minutes.
    4. Place the pan 5 inches from the broiler element and cook just until the top is set and puffed, about 1 minute. Be very careful not to overcook the frittata; it should still be very tender in the center.
    5. Flip the frittata out onto a serving platter and serve immediately, or let it cool and serve it at room temperature. Either way, serve it with lemon wedges for squeezing fresh juice over the top.
    Note: If you can't find baby artichokes (which really aren't babies but either the secondary flowers from the plants that produce large artichokes or simply a variety of artichoke that stays small), use the bottom of a large artichoke, which is also called the heart.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Nature's Yoke Natural Cage-Free Large White Eggs - $3.69/ea
     1 dozen
     
      Artichoke, Medium - $1.99/ea
     Farm Fresh, Med
     
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
     
    You May Already Have
      La Baleine Fine Sea Salt - $3.79/ea
     26.5oz
     
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
     34oz
     
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