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Frittata di Carciofi (Italian Artichoke Frittata)

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.
    Frittata di Carciofi (Italian Artichoke Frittata)
Keyword Frittata di Carciofi