Frittata Di Carciofi Artichoke Frittata Recipes

ARTICHOKE FRITTATA

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, 2 to 3 minutes.
• Stir cooked green onions, eggs, Cheddar cheese, saltine crackers, parsley, garlic, hot pepper sauce, salt, and black pepper together in a bowl; pour into a 9x13-inch baking dish.
• Bake in the preheated oven until center is puffy and no longer moist, about 40 minutes; cool slightly before cutting into squares.

CRAB AND ARTICHOKE FRITTATA

Steps:

• Heat the broiler to high and place a rack in the center of the oven.
• Whisk together the eggs, mascarpone, basil, tarragon, chile paste, lemon zest and 1/2 teaspoon salt in a medium bowl. Set aside.
• Heat a medium (10-inch) nonstick ovenproof saute pan over medium heat. Add the oil and heat another minute. Add the artichoke hearts and cook, stirring often, until warmed through, about 2 minutes. Add the spinach and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the spinach is wilted, about 2 minutes longer. Add the crab and stir to combine. Add the egg mixture and allow to sit for 1 minute. Using a rubber spatula, stir the cooked egg mixture up from the bottom and sides, allowing the raw mixture to begin to cook. Continue to do this until the mixture is beginning to look like a soft scramble, about 4 minutes. Spread the mixture evenly on top and place under the broiler until the mixture is completely set and the top is golden brown, 3 to 4 minutes. Allow to cool for 5 minutes before slicing and serving warm.

ARTICHOKE HEART FRITTATA

Steps:

• If using fresh artichokes, steam until tender or boil gently in a pot of generously salted water, 10 to 15 minutes. Drain, refresh with cold water and quarter the artichokes. Thaw frozen artichokes as directed, and drain off any liquid in the bowl.
• Beat the eggs in a medium bowl. Whisk in the milk, about 1/2 teaspoon salt and freshly ground pepper to taste.
• Heat the oil over medium-high heat in a 10-inch, heavy nonstick skillet, and add the artichokes. Cook, stirring often, until golden brown, about five to eight minutes. Add the garlic, and cook for another 30 seconds to a minute until fragrant. Stir in the herbs, and season with salt and pepper. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula in your other hand, so that the eggs run underneath during the few minutes of cooking.
• Turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan so that the bottom doesn't burn. Instead it should turn a deep golden brown. Meanwhile, heat the broiler.
• Finish the omelet under the broiler for one to two minutes, watching very carefully to make sure the top doesn't burn. (It should brown slightly, and it will puff under the broiler.) Remove from the heat and immediately sprinkle on the Parmesan or pecorino. Serve hot, warm or room temperature.

FRITTATA DI CARCIOFI (ARTICHOKE FRITTATA)

Steps:

• 1 drop artichokes into a large non metallic bowl filled with cold water and 1 teaspoon vinegar or lemon juice. Remove one artichoke at a time, trim bottom and peel stem. With your hands pull off leaves until you reach those with pale yellow areas at the base. Laying the artichoke on its side cut off the green portion of the leaves with a knife. Cut heart in half lengthwise and remove hairy choke and purple leaves. Cut each half into 4 pieces. Return pieces to bowl. 2 place artichokes hearts in a saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil lower heat and simmer until they are tender 5 to 12 minutes. Drain and cool completely. 3 in a skillet heat 2 tablespoons olive oil and saute onion until golden. 4 in a medium bowl beat eggs with 1/4 teaspoon salt and pepper and cheese. Add the cooled artichokes onion and herbs. 5 heat 2 tablespoons of olive oil in a 10 inch frying pan or omelet pan. When hot add egg mixture. Use a fork to distribute the artichokes evenly. Lower heat and cook for 12 to 15 minutes until the eggs are set but not browned. 6 to brown surface slide the frittata under the broiler for 1 to 2 minutes until the top is golden. Use a spatula to loosen the frittata and turn it out onto a plate bottom side down. Cut into wedges ans serve warm or cold.

BAKED ARTICHOKE FRITTATA

Steps:

• Cook artichoke hearts according to package directions and drain well.
• Spread artichokes evenly in a well greased, shallow 1 1/2 - 2 quart baking dish. (round or oval is nice).
• Beat eggs with half and half, salt, pepper and nutmeg.
• Stir in fontina cheese and pour over artichokes.
• Bake uncovered in 350 oven for 30 minutes.
• Sprinkle evenly with parmesan then return to oven and bake for 5-8 minutes more or until frittata is puffed and lightly browned.
• Serve at once.

ARTICHOKE FRITTATA

Steps:

• Following directions on package, cook artichoke hearts until tender.
• Cut in half and set aside.
• Preheat broiler.
• In medium-sized iron skillet, saute the garlic and onion in 2 tablespoons of olive oil until golden brown.
• In a large mixing bowl, combine eggs, milk, oregano, pepper, mozzarella and half the Parmesan.
• Add cooked garlic and onion mixture and mix well.
• In same skillet, heat remaining olive oil and arrange the artichoke hearts evenly, cut side down.
• Add egg mixture.
• Reduce heat.
• Shake pan, cover and cook slowly for 10-15 minutes.
• Sprinkle top with remaining grated cheese.
• Place pan under broiler until puffed and golden brown.
• Shake pan to loosen frittata, and slip it onto a serving dish.
• Garnish with fresh basil leaves.