Easy Artichoke Frittata

This Easy Artichoke Frittata Recipe, is a fast and easy lunch or dinner idea. Fresh, frozen or jarred artichokes make this the best Artichoke Frittata you will ever taste. A healthy vegetarian lunch or dinner idea.

I don’t know about your husband, but the Italian is not one to bring home bouquets of flowers or boxes of chocolates. But he is one to shower me with bunches of wild asparagus, 6 fresh chicken eggs or a bag of chicory. Romanticism at it’s best!

So of course a while back he presented me with 2 huge Roman Artichokes that had started to flower, but no longer edible. “Take a picture” he shouts, amazing aren’t they? After all artichoke season was long over. But after going back and forth for a bit, it was decided.

I would make an Artichoke Frittata, at first I thought of using frozen artichokes but then I thought why not try artichokes under oil. We have become great lovers of these jars of heaven. I love to slice them up and add them to Pizza, or a Pasta or Rice Salad or even straight out of the jar they are so delicious.

How to make it

In a medium non-stick frying pan add the olive oil, the sliced artichokes, salt and oregano, stirring occasionally until tender.

Add the beaten eggs and with a wooden spoon mix eggs with artichokes to combine. Continue cooking on low until cooked on the bottom, the top will still be a little eggy and uncooked.

Using a large dish place it over the frying pan and flip the frittata onto the dish. Drizzle a little olive oil onto the frying pan and flip the frittata back into the frying pan (uncooked part down), continue cooking until completely cooked. Serve immediately.

Can I use fresh artichokes?

Yes of course fresh cleaned artichokes or even frozen are both perfect for this recipe. Although cooking time will be longer in order to cook them until tender.

How to clean fresh artichokes

• Artichokes can darken your hands, so you can either wear gloves or rub your hands with lemon juice.
• Before you start to clean the artichokes, fill a large bowl with cold water, and the juice from one lemon.
• Then remove the tougher outer leaves, until you reach the more tender ones.
• Cut the top, removing about 1 inch (2-3 cm) off the top.
• Cut off the stem leaving about 1/4 inch (1/2cm). Cut the artichoke in half and remove the choke with a sharp paring knife or spoon, then cut the half into two (quarters).

What is the difference between an Omelet and a Frittata

Besides one being French and the other Italian, the other difference is a frittata is cooked slowly over low/medium heat while an omelet is cooked quite quickly over a higher heat. Omelets are served hot immediately after cooking and frittatas can and are often served at room temperature Italy, which makes them an easy make ahead dish or perfect as a Sandwich filling!

How to cook it

I have watched my mother-in-law make quite a few Frittatas and it really isn’t difficult, no throwing it up in the air and then catching it in the pan for us. Nope, just slide the cooked side of the frittata onto a clean plate, flip the plate over with the uncooked side back in the pan. Don’t worry if it fall apart at first, just put all back together! No one will know. And no one will care once they taste it.

Let it cook a few minutes and this Easy Artichoke Frittata Recipe is ready. Buon Appetito!

Easy Artichoke Frittata Recipe

Rosemary Molloy

This Easy Artichoke Frittata Recipe, is a fast & easy lunch or dinner idea. Either fresh, frozen or jarred artichokes work for this vegetarian recipe.

5 from 4 votes

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Dish

Cuisine Italian

Servings 6

Calories 137 kcal

Ingredients

  

1x2x3x

• 3 whole artichokes under oil drained and thinly sliced*
• 2-3 tablespoons olive oil (divided)
• 1-2 pinches salt
• 1/2 teaspoon oregano
• 6 large eggs well beaten

*or frozen or cleaned fresh artichokes

Instructions

 

• In an 8 1/2 inch (22 centimeter) frying pan (the best non stick you have) add 2 tablespoons of olive oil, the sliced artichokes, salt and oregano, stirring occasionally, over low/medium heat cook 1-2 minutes, just to warm them up*.

*if using fresh or frozen, then add 1/4 cup of water and cook half covered until tender and water has evaporated.

• Them add the beaten eggs and with a wooden spoon or spatula mix the eggs with artichokes to combine. Continue cooking on low for approximately 5-10 minutes until cooked on the bottom, the top will still be a little eggy and uncooked (move the frying pan back and forth to make sure the egg doesn't stick, or cheat like I did and with a plastic spatula carefully lift frittata on all sides and underneath to unstick). Using a large dish place it over the frying pan and flip the frittata onto the dish.
• Drizzle a tablespoon of olive oil onto the frying pan and flip the frittata back into the frying pan, cook for approximately another 5-10 minutes until completely cooked through. Serve immediately or serve at room temperature. Enjoy!

Nutrition

Calories: 137kcalCarbohydrates: 2gProtein: 7gFat: 11gSaturated Fat: 2gCholesterol: 186mgSodium: 217mgPotassium: 69mgFiber: 1gSugar: 1gVitamin A: 485IUVitamin C: 5mgCalcium: 35mgIron: 1mg

Keyword frittata with artichokes, Italian frittata

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Updated June 22, 2016.