Italian Vegetables Recipes

How to Make Delightful ARTICHOKES FRITTATA

Prepare Artichoke Frittata at least once in your life, for a spring picnic, for a holiday buffet, for a trip out of town and treat yourself to a heavenly moment with your loved ones.






  • 6 artichokes
  • 3 eggs
  • 4 medium-size rolls (with crust removed)
  • 3 tbsp chopped parsley
  • 3 tbsp capers
  • 1 cup Pecorino Romano cheese
  • extra virgin olive oil to taste
  • 1/4 cups breadcrumbs
  • 1/4 cup grated Pecorino Romano cheese
  • 1 garlic clove




Clean the artichokes and cut them into small pieces.

Brown them over low heat in a pan with 3 tablespoons of oil and 1 clove of garlic cut in half, with a lid.

Let the artichokes cool (remove the garlic) and pour them into a bowl.

Remove the crusts from the rolls and soften them in 2 cups of water.

Squeeze them and add them to the artichokes.

Add the chopped parsley, capers, grated Pecorino cheese, eggs, salt to taste, and mix well with a fork.

Take a baking pan, sprinkle the bottom with a little oil and pour the mixture, leveling it.

Mix breadcrumbs and 1/4 cup of grated Pecorino and sprinkle the surface.

Add a drizzle of oil and bake in a preheated oven at 400 F for about 30 minutes, or until the frittata is golden brown and cooked through.

Cut into squares and serve at the table.


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