The Art of Cookery: Artichoke omlette or artichoke pie - Italian Artichoke omlette or artichoke pie from Tuscan Cooking.

The Art of Cookery - Traditional italian recipes & wines from florentine and tuscan cookingItalian Food RecipesTraditional Florentine, Tuscan and Italian Recipes & Wines


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Frittata di Carciofi (tortino)
- Artichoke omlette (artichoke pie)
  • Preparation time: 15 minutes.
  • Cooking time: 15 minutes.
  • 9 medium sized artichokes
  • 6 eggs
  • Extra-virgin olive oil
  • Salt
  • Parsley.
  • To garnish: one lemon.

 
Carefully clean the artichokes until you obtain a good sized heart. Cut each one into a large frying pan with oil and cook over a low heat. Use a fork to check when they are soft and well cooked (about fifteen minutes), increase the heat and pour in the beateen eggs and chopped parsley. Fry for about thirty seconds then bigin to gently shake the saucepan, holding it just slightly above the flame. When the omlette slides freely without sticking in the pan, flip it over onto the other side or slide it on to a plate and then back into the pan. Continue to gently shake the pan as before and when aompletely cooked, put the omlette on a largee dish and serve hot, garnished with segments of lemon: This is almost like a pie, and can, in fact, also be cooked in the oven, but use a quiche dish in the case. Other fillings, such as courgettes, onions or potatoes can be used but only the artichoke omlette is served with lemon.
 
Pellegrino Artusi wrote of these "artichokes in a pan", "In Tuscany, this is considered to be a good, solid and inexpensive family meal. It can be served at lunch, either as a starter or as a main course".

 
 
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