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Recipe Name: Artichoke And Parsley Frittata Ala The Savory Way Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
3 Artichokes
Juice of 1 large lemon
3 Tablespoon(s) Virgin olive oil, up to 5
Tab.
1 Garlic clove, sliced
Salt
15 Peppercorns, coarsely ground
in a mortar
1/2 Cup(s) Parsley, finely chopped
6 Eggs, lightly beaten can
use up to 8 eggs in this
recipe
1/2 Cup(s) Coarsely grated Romano
cheese
Directions:
Break off the hard outer leaves of the artichokes; then cut off the
top two thirds of the greens. Trim the outsides, cut the artichokes
into quarters, and immediately put them in a bowl with cold water to
cover and the lemon juice. Remove the choke from each piece with a
knife; then thinly slice each quarter into 3 or 4 pieces and return
them to the water. Just before cooking, remove the pieces from the
water and blot them dry with a towel. Heat 2 or 3 tablespoons of the
olive oil in an 8-inch frying pan with the garlic. When the garlic
colors, remove it and then add the drained artichokes. Give pan a
shake right away to coat the pieces with oil, then season with salt
and pepper and add about 2 tablespoons of the parsley. Saute' until
the artichokes browned and thoroughly cooked. Beat the eggs, season
them lightly with salt, and add the rest of the parsley, cheese, and
the cooked artichokes. Wipe out the pan, add enough of the remaining
oil just to coat the bottom, and pour in the eggs. Give the pan a
shake to loosen the eggs, then lower the heat. Cook, covered, until
the bottom is golden. Slide the frittata onto a plate, then turn it
back into the pan, with the opposite side down, and continue to cook
until it is also nicely colored. Serve warm or at room temperature,
sliced into wedges. This Italian-style omelet can be cooked either at
the last minute and served warm. or, to make it easier on the cook,
ahead of time and served at room temperature The artichokes are first
fried in olive oil with pepper and parsley and then cooked with the
eggs. Use a nonstick or seasoned frying pan to keep eggs from
sticking. Makes 1 frittata, serving 4 to 6 Recipe by: Deborah
Madison, The Savory Way Posted to recipelu-digest Volume 01 Number 492
by Badams <adamsfmle@sprintmail.com> on Jan 11, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 368
Calories From Fat: 215
Total Fat: 24.3g
Cholesterol: 250.3mg
Sodium: 1037.4mg
Potassium: 180.9mg
Carbohydrates: 7.2g
Fiber: <1g
Sugar: 2.9g
Protein: 29.6g


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