Artichoke Frittata
A simple but tasty dish, quick to prepare for an evening with friends or when you do not really want to cook.
To be enjoyed in winter as in summer; this is the recipe for frittata made using the renowned Perinaldo artichokes!
Ingredients
4 artichokes from Perinaldo
1 clove of garlic
4 eggs
3 tablespoons of grated cheese
1 sprig of marjoram
50 g of breadcrumbs soaked in milk
Salt and EVO oil, to taste
Preparation
Start preparing the artichokes: clean them and cut them into thin slices, rinse them and cook them in a non-stick pan with plenty of oil and the garlic clove. Cook them for about five minutes, adjusting the salt to taste; then remove the garlic and keep the artichokes aside to let them cool.
In a bowl, whisk the eggs until you get a frothy mixture, adding a pinch of salt and the leaves of marjoram, in addition to breadcrumbs, previously soaked in milk. Add the lukewarmed artichokes and mix in order to obtain a homogeneous mixture. In the previously used pan pour a little oil and cook the frittata over a low heat for about ten minutes with a lid. Turn the frittata and complete the cooking for another 5 minutes. Serve warm or lukewarm, cut into cubes.
