ARTICHOKE FRITTATA: easy, flavorful, and perfectly golden!

Name: ARTICHOKE FRITTATA: easy, flavorful, and perfectly golden!
Uploaded: 2026-04-30T10:53:21Z
Duration: PT208.833S
Channel: Food Inspiration

published on 30 April, 2026 at 12:53

INGREDIENTS

6 eggs

4 artichokes

60g (1/2 cup) grated Parmesan cheese

1 shallot

Salt, to taste

Pepper, to taste

Fresh parsley, to taste

Juice of 1 lemon

Extra virgin olive oil

METHOD

1. Start with the artichokes: clean them by removing the tough outer leaves.

2. Trim the tops, then peel the stems to remove the outer layer and cut off the ends.

3. As you clean them, place the artichokes in a bowl of water with lemon juice to prevent browning.

4. Cut the artichokes in half and remove the inner choke if present.

5. Slice the artichokes into small wedges and cut the stems into pieces, placing them back into the acidulated water as you go.

6. Heat a drizzle of olive oil in a 20–22 cm (8–9 inch) pan (the same one you will use for the frittata) and sauté the chopped shallot.

7. Add the drained artichokes, season with salt, pepper, and chopped parsley. Cover and cook for about 15 minutes, stirring occasionally, until tender.

8. In a bowl, beat the eggs with the Parmesan, salt, and pepper, then add the cooked artichokes and mix well.

9. Add a little olive oil to the same pan and grease it evenly. Pour in the mixture and cook over medium-high heat for a couple of minutes, then lower the heat, cover, and cook for another 7–8 minutes.

10. When the base is golden, cover with a plate, flip the frittata, and slide it back into the pan to cook the other side for about 5 minutes.

11. Serve, slice into wedges, and enjoy.