Tortino di Carciofi Artichoke Frittata Ingredients (serves 4) • 8 artichokes • flour • 6 eggs • extra virgin olive oil • 1 lemon • salt and pepper in grain form • 1 clove garlic • parsley
Clean the artichokes, discarding the harder leaves on the exterior, and cut off approximately 3cms from the pointed top. Peel the stalks, and cut into thin slices of approx 1/2cm and place in a bowl of water. To the water add the juice of 1 lemon. Dry them after 10 minutes with paper towel then toss them in the flour. In a cake tin or oven pan unite 4 tbsp oil, the artichokes and the squashed garlic clove, brown them until they are cooked well though not burnt. Beat the eggs slightly with a pinch of salt. Remove the garlic clove. Place the egg mixture on top of the artichokes and add to the oven until the eggs are cooked, making sure to not overcook them. Add the pepper and a squeeze of lemon juice and garnish with some finely chopped parsley.