Caputo’s Artichoke Frittata

3 large artichokes
juice of 1 lemon
4 T extra virgin olive oil
1/2 cup water
5 eggs
salt and freshly ground black pepper

Clean the artichokes by trimming the tops and removing any tough outer leaves. Cut and discard the browned portion of the stems and place the artichokes in a bowl of cold water to cover, add the lemon juice. Let the artichokes soak for 10 minutes. Remove from the water and slice into 1/2 inch slices or wedges. Place the olive oil and water in large skillet, add the artichokes, salt and pepper to taste. Cover the skillet and cook over medium heat for 7 to 8 minutes, uncover and continue cooking until the artichokes are tender and the water has evaporated. Beat the eggs with salt and pepper until foamy and pour over the artichokes. Cover and cook for 5 minutes over medium heat. Remove cover and continue cooking until the eggs are set.

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