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.
Italian Vegetables Recipes
How to Make Delightful ARTICHOKES FRITTATAPosted on February 27, 2022
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