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extra-virgin olive oil baby artichokes clove garlic eggs parsley flour salt freshly grated Parmigiano-Reggiano
Viewed: 30 - Published at: 4 years agoIngredients
- 3 tablespoons extra-virgin olive oil
- 10 baby artichokes, cleaned, choke removed, cut into thin slices and held in acidulated water
- 1 clove garlic, roughly chopped
- 5 eggs
- 2 tablespoons finely chopped parsley
- 1 tablespoon all-purpose flour
- Salt and pepper, to taste
- 1/4 cup freshly grated Parmigiano-Reggiano
Method
- Preheat the oven to 375 degrees F. In a 10-inch, ovenproof skillet, heat the olive oil over high heat until almost smoking.
- Drain the artichokes and pat dry, then add to the pan with the garlic.
- Cook over high heat 5 to 8 minutes.
- Set aside.
- In a medium bowl, beat the eggs until frothy, then add the parsley, flour, salt and pepper to taste and the cheese and mix well to combine.
- Pour this mixture over the artichokes in the pan and return to the stove, cooking 4 to 5 minutes over medium heat to let the bottom set.
- Transfer to the oven and cook 15 to 20 minutes, until the edges set and the top begins to brown.
- Cut into wedges and serve.
