Frittata di Carciofi

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Course Appetizer

Cuisine Italian

Equipment

Equipment Needed
Medium frying pan (non-stick or cast iron, 10-inch recommended)
Mixing bowls
Whisk
Sharp knife
Cutting board
Spatula

Ingredients

Ingredients
6 large eggs
4 medium fresh artichokes
1 small onion finely chopped
2 tablespoons extra virgin olive oil
2 tablespoons grated Parmesan cheese optional for a richer flavor
Salt and black pepper to taste
Juice of 1 lemon to prevent artichokes from browning
Fresh parsley or mint for garnish optional

Instructions

Step-by-Step Instructions
Prepare the Artichokes
Trim the artichokes by removing the tough outer leaves, cutting off the top third of each artichoke, and trimming the stems.
Slice each artichoke into quarters and remove the fuzzy choke if present.
Immediately place the slices in a bowl of cold water with lemon juice to prevent browning.
Sauté the Vegetables
Heat 1 tablespoon of olive oil in the frying pan over medium heat.
Add the chopped onion and cook until softened, about 3–4 minutes.
Drain the artichoke slices and pat them dry with a paper towel.
Add the artichokes to the pan, season with a pinch of salt, and sauté for 10–12 minutes, stirring occasionally, until tender.
Prepare the Egg Mixture
Crack the eggs into a mixing bowl and whisk until well combined.
Stir in the Parmesan cheese (if using), a pinch of salt, and freshly ground black pepper.
Combine and Cook
Reduce the heat to low and evenly distribute the cooked artichokes in the pan.
Pour the egg mixture over the artichokes, tilting the pan to ensure even coverage.
Cook on low heat for 8–10 minutes, gently lifting the edges with a spatula to allow uncooked egg to flow underneath.
Finish in the Oven or Flip
Option 1: Preheat the broiler and place the pan under it for 2–3 minutes to set the top.
Option 2: Carefully flip the frittata onto a plate, slide it back into the pan, and cook for another 2–3 minutes.
Serve
Allow the frittata to stand for 5 minutes before slicing.
Garnish with fresh parsley or mint and serve warm or at room temperature.
Variations
Dairy-Free: Omit the Parmesan cheese.
Herbaceous Twist: Add a handful of fresh mint or parsley to the egg mixture for extra flavor.
Vegetable Additions: Include sliced zucchini, peas, or spinach for more variety.
Cheese Options: Swap Parmesan for Pecorino Romano or goat cheese.
Tips
Use fresh artichokes for the best flavor, but frozen or canned artichokes can be used in a pinch. If using canned, rinse them well to remove any brine.
Ensure the heat is low while cooking the frittata to avoid over-browning the bottom.

Keyword Frittata di Carciofi

Frittata di Carciofi is a delightful Italian dish hailing from the sunny regions of Italy, where fresh artichokes are abundant and cherished. This dish embodies the simplicity and elegance of Italian cuisine, combining earthy flavors with creamy eggs to create a hearty, versatile meal. From my own personal experience, this recipe is a great way to enjoy the rich, nutty taste of artichokes in a dish that’s perfect for breakfast, brunch, or a light dinner. Let me show you how I make this traditional favorite.

Notes on What to Expect When Making Frittata di Carciofi

Artichoke Prep Takes Time
Cleaning fresh artichokes can be a bit time-consuming, especially if it’s your first time. Expect to spend a few extra minutes trimming and removing the tough parts. However, the effort is well worth it for the fresh, nutty flavor they bring to the dish.
Gentle Cooking is Key
Cooking the artichokes and onions on medium to low heat allows them to soften without burning. Patience during this step ensures their flavors fully develop, giving the frittata a wonderfully tender and flavorful base.
Egg Mixture Should Be Smooth
Whisking the eggs thoroughly helps create a uniform, fluffy texture in the final dish. If you include Parmesan, it will melt into the eggs, adding a subtle savory note.
Low Heat Prevents Overcooking
The frittata cooks gently on low heat to avoid scorching the bottom. If you see the edges firming up too quickly, lower the heat even further.
Flipping or Broiling Can Be Tricky
If you choose to flip the frittata, expect a bit of a challenge! Use a large plate and steady hands. Alternatively, finishing it under the broiler is easier and ensures the top sets perfectly.
Flexible and Forgiving Dish
The frittata is quite forgiving, don’t stress if your artichoke slices aren’t perfectly even or if you add a little extra seasoning. It’s meant to be rustic and comforting, not overly precise.
Final Texture and Flavor
The finished frittata should be tender and moist, with a light golden color on the outside. The artichokes will have a delicate, slightly nutty flavor, complementing the richness of the eggs. It’s hearty yet light, making it suitable for any time of day.

Enjoy the process, and don’t worry if it doesn’t turn out perfect on the first try, it’s all part of the fun.

Recipe Details

Prep Time: 15 minutes
Cook Time: 25 minutes
Time to Stand: 5 minutes
Total Time: 45 minutes
Ease of Cooking: Easy
Servings: 4
Calories per Serving: ~250 kcal
Cost of Ingredients: Moderate
Cuisine: Italian
Course: Main Course / Brunch

Equipment Needed

Medium frying pan (non-stick or cast iron, 10-inch recommended)
Mixing bowls
Whisk
Sharp knife
Cutting board
Spatula
> Go here to buy the must-have equipment and ingredients for creating a Savory #Frittata di Carciofi now.

Ingredients

6 large eggs
4 medium fresh artichokes
1 small onion, finely chopped
2 tablespoons extra virgin olive oil
2 tablespoons grated Parmesan cheese (optional for a richer flavor)
Salt and black pepper to taste
Juice of 1 lemon (to prevent artichokes from browning)
Fresh parsley or mint for garnish (optional)
> Go here to buy the must-have equipment and ingredients for creating a Savory #Frittata di Carciofi now.

Step-by-Step Instructions

1. Prepare the Artichokes

Trim the artichokes by removing the tough outer leaves, cutting off the top third of each artichoke, and trimming the stems.
Slice each artichoke into quarters and remove the fuzzy choke if present.
Immediately place the slices in a bowl of cold water with lemon juice to prevent browning.

2. Sauté the Vegetables

Heat 1 tablespoon of olive oil in the frying pan over medium heat.
Add the chopped onion and cook until softened, about 3–4 minutes.
Drain the artichoke slices and pat them dry with a paper towel.
Add the artichokes to the pan, season with a pinch of salt, and sauté for 10–12 minutes, stirring occasionally, until tender.

3. Prepare the Egg Mixture

Crack the eggs into a mixing bowl and whisk until well combined.
Stir in the Parmesan cheese (if using), a pinch of salt, and freshly ground black pepper.

4. Combine and Cook

Reduce the heat to low and evenly distribute the cooked artichokes in the pan.
Pour the egg mixture over the artichokes, tilting the pan to ensure even coverage.
Cook on low heat for 8–10 minutes, gently lifting the edges with a spatula to allow uncooked egg to flow underneath.

5. Finish in the Oven or Flip

Option 1: Preheat the broiler and place the pan under it for 2–3 minutes to set the top.
Option 2: Carefully flip the frittata onto a plate, slide it back into the pan, and cook for another 2–3 minutes.

6. Serve

Allow the frittata to stand for 5 minutes before slicing.
Garnish with fresh parsley or mint and serve warm or at room temperature.

Variations

Dairy-Free: Omit the Parmesan cheese.
Herbaceous Twist: Add a handful of fresh mint or parsley to the egg mixture for extra flavor.
Vegetable Additions: Include sliced zucchini, peas, or spinach for more variety.
Cheese Options: Swap Parmesan for Pecorino Romano or goat cheese.

Tips

Use fresh artichokes for the best flavor, but frozen or canned artichokes can be used in a pinch. If using canned, rinse them well to remove any brine.
Ensure the heat is low while cooking the frittata to avoid over-browning the bottom.
> Go here to buy the must-have equipment and ingredients for creating a Savory #Frittata di Carciofi now.

Substitutions for Dietary Needs

Low-Calorie: Use 4 whole eggs and 2 egg whites.
Vegan: Substitute eggs with a chickpea flour batter (1 cup chickpea flour mixed with 1 cup water and a pinch of turmeric for color).

Nutritional Information (Per Serving)

Calories: 250 kcal
Protein: 11 g
Fat: 18 g
Carbohydrates: 10 g
Fiber: 4 g
Sodium: 300 mg

Notes on What to Expect

Frittata di Carciofi has a delicate texture, with tender artichokes offering a slightly nutty, sweet flavor. The eggs provide a fluffy and creamy base, while the Parmesan (if used) adds a savory depth. Serve it with a simple green salad or crusty bread for a satisfying meal.

So…

I hope this guide has made creating Frittata di Carciofi feel a little less daunting! Have you tried this recipe before? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so don’t hesitate to leave your thoughts!

Zio Leo

Hello all,

Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>

Frittata di Carciofi (Italian Artichoke Frittata)