Instructions

Prepare the Vegetables

Potatoes: Peel and thinly slice the potatoes, about 1/8-inch thick, so they cook evenly and quickly.

Artichokes: Trim away the tough outer leaves of each artichoke and remove the chokes if they’re large. Slice them into thin pieces to match the potatoes in thickness. If desired, soak the artichoke slices in water with a bit of lemon juice to prevent browning.

Sauté the Vegetables

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and cook for about 30 seconds until fragrant.

Add the potato slices to the skillet, season with salt and pepper, and cook for 5-6 minutes, stirring occasionally.

Add the artichoke slices to the potatoes, adding another pinch of salt. Sauté for an additional 7-8 minutes, or until both vegetables are tender and slightly golden. Once done, remove from heat and set aside.

Prepare the Egg Mixture

Crack the eggs into a mixing bowl and season with a pinch of salt and black pepper.

Whisk the eggs until well blended, then stir in the Parmesan cheese (if using) for a bit of extra creaminess and flavor.

Combine and Cook the Frittata

Pour the remaining tablespoon of olive oil into the skillet and return to medium heat. Add the sautéed potatoes and artichokes, spreading them out evenly.

Pour the whisked eggs over the vegetables, tilting the skillet to ensure the egg mixture spreads evenly.

Let the frittata cook undisturbed for 8-10 minutes. The edges will begin to set, but the center should remain slightly soft.

Finish Under the Broiler

Preheat your oven’s broiler. Carefully transfer the skillet to the oven and broil the frittata for 2-3 minutes or until the top is golden and fully set.

Remove from the oven and let it stand for 5 minutes before slicing.

Serve and Garnish

Sprinkle with fresh parsley, if desired. Serve warm or at room temperature.

Variations and Substitutions

Dairy-Free: Skip the Parmesan cheese.

Herbs: Try adding fresh basil or thyme for a different flavor profile.

Cheese Lovers: Add a sprinkling of mozzarella or fontina for a creamier texture.

Keto-Friendly: Replace potatoes with a low-carb vegetable like zucchini or bell peppers.

Dietary Tips

Gluten-Free: Naturally gluten-free, so no modifications are necessary.

Vegetarian: This recipe is vegetarian-friendly as is.

Vegan Alternative: Substitute eggs with a chickpea flour and water mixture for a plant-based version, although it may have a slightly different texture.