Frittata Di Carciofi Artichoke Frittata Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, 2 to 3 minutes.
• Stir cooked green onions, eggs, Cheddar cheese, saltine crackers, parsley, garlic, hot pepper sauce, salt, and black pepper together in a bowl; pour into a 9x13-inch baking dish.
• Bake in the preheated oven until center is puffy and no longer moist, about 40 minutes; cool slightly before cutting into squares.

Steps:

• Preheat oven to 350°. In a 10-in. ovenproof skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Remove onion mixture from pan., Add remaining oil to same pan; arrange potatoes on bottom of pan. Cook over medium-low heat until tender, 15-20 minutes, stirring occasionally., In a large bowl, whisk eggs and milk. Stir in tomatoes, artichokes, onion mixture, 2 tablespoons goat cheese, 1 tablespoon fresh basil, salt and pepper. Pour egg mixture over potatoes; sprinkle with remaining cheese. Bake until eggs are completely set, 25-30 minutes., Let stand 5 minutes. Sprinkle with remaining basil. Cut into wedges.

Steps:

• 1 drop artichokes into a large non metallic bowl filled with cold water and 1 teaspoon vinegar or lemon juice. Remove one artichoke at a time, trim bottom and peel stem. With your hands pull off leaves until you reach those with pale yellow areas at the base. Laying the artichoke on its side cut off the green portion of the leaves with a knife. Cut heart in half lengthwise and remove hairy choke and purple leaves. Cut each half into 4 pieces. Return pieces to bowl. 2 place artichokes hearts in a saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil lower heat and simmer until they are tender 5 to 12 minutes. Drain and cool completely. 3 in a skillet heat 2 tablespoons olive oil and saute onion until golden. 4 in a medium bowl beat eggs with 1/4 teaspoon salt and pepper and cheese. Add the cooled artichokes onion and herbs. 5 heat 2 tablespoons of olive oil in a 10 inch frying pan or omelet pan. When hot add egg mixture. Use a fork to distribute the artichokes evenly. Lower heat and cook for 12 to 15 minutes until the eggs are set but not browned. 6 to brown surface slide the frittata under the broiler for 1 to 2 minutes until the top is golden. Use a spatula to loosen the frittata and turn it out onto a plate bottom side down. Cut into wedges ans serve warm or cold.

Steps:

• If using fresh artichokes, steam until tender or boil gently in a pot of generously salted water, 10 to 15 minutes. Drain, refresh with cold water and quarter the artichokes. Thaw frozen artichokes as directed, and drain off any liquid in the bowl.
• Beat the eggs in a medium bowl. Whisk in the milk, about 1/2 teaspoon salt and freshly ground pepper to taste.
• Heat the oil over medium-high heat in a 10-inch, heavy nonstick skillet, and add the artichokes. Cook, stirring often, until golden brown, about five to eight minutes. Add the garlic, and cook for another 30 seconds to a minute until fragrant. Stir in the herbs, and season with salt and pepper. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula in your other hand, so that the eggs run underneath during the few minutes of cooking.
• Turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan so that the bottom doesn't burn. Instead it should turn a deep golden brown. Meanwhile, heat the broiler.
• Finish the omelet under the broiler for one to two minutes, watching very carefully to make sure the top doesn't burn. (It should brown slightly, and it will puff under the broiler.) Remove from the heat and immediately sprinkle on the Parmesan or pecorino. Serve hot, warm or room temperature.