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
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
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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
Preheat the broiler.
Whisk the eggs in a large bowl just until they are broken up but not frothy. Whisk in the salt.
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.
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.
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.