1 large or 2 medium globe artichokes
2 tablespoons olive oil, divided
1 cup thinly sliced red onion
1/3 cup water
6 large eggs beaten with 2 tablespoon water
1 teaspoon kosher salt
freshly ground black pepper
Begin trimming the artichokes by pulling off several layers of leaves starting with the small ones at the bottom. When you can feel the heart of the artichoke through the leaves with your thumb, cut off the remaining leaves just above this point. With a small knife peel the stems, trim the bottom of the stem and pare away remaining leaf pieces around the choke. Finally remove the choke with the paring knife placing the tip in the middle of the choke and rotating at a 25 degree angle in a circle so the cleaned vegetable has a slightly concave top. Thinly slice the choke.
Heat 1 tablespoon olive oil in either a heavy cast-iron or non-stick omelette pan. Saute the artichoke slices and red onions slowly for 2-3 minutes, add the water, cover, and let the vegetables stew slowly until they are tender and the liquid has evaporated. Allow them to cool.
Beat the eggs with water until thoroughly mixed. Add the salt and 1/4 teaspoon freshly grated black pepper and the artichoke mixture.
Heat the remaining tablespoon of olive oil in the skillet making sure that the entire surface is coated. Pour in the egg mixture and cook over medium low heat, slowly, for 15 minutes until all but the top layer of the eggs is set.
To finish browning the top you have 3 options: The easiest way is to place the skillet under a broiler until the top is set and browned. The other two ways involve turning the fritatta in the pan. You can either invert the fritatta onto an oiled plate and then slide it back into the skillet to brown. Or you can casually flip the frittata over in the air. After turning, allow another 2 minutes for the new bottom to be browned.
Serve the frittata hot or at room temperature.
Yield: 4 servings
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