Recipes

Artichoke omelette

Artichoke omelette is a wonderful dish and perfect for any occasion: here is the simple recipe for this dream dish!

The artichoke omelette certainly needs no introduction: it is a tasty and refined dish, perfect to serve in any context, from a Sunday brunch to a dinner with friends or family . Today we will see the classic pan-fried recipe but no one is stopping you from cooking it in the oven and obtaining a lighter variant. Don't worry, we'll leave you all the information at the bottom, as always.

For the rest we went with the classic one by preparing sautéed artichokes (if out of season or you don't feel like cleaning them you can also use defrosted artichoke hearts) and combining beaten eggs with parmesan. Go ahead to add cheese or other aromatic herbs of your taste – thyme and marjoram go great!

Preparation

How to prepare the artichoke omelette recipe

First of all, start by cleaning the artichokes : work with a knife and your hands to remove all the external leaves, which would be too hard, the tips and the internal beard. When you have obtained all the artichoke hearts , cut them coarsely. To prevent them from blackening, immerse them in a bowl of water with lemon .

Take a non-stick pan, heat a drizzle of extra virgin olive oil and add the garlic . Add the artichokes and cook for about 10-15 minutes, adding salt and pepper and finally sautéing them with the parsley . If they dry out too much you can add a few tablespoons of water or broth.

In the meantime, break the eggs , beat them with a fork or a whisk together with salt , pepper and cheese , finally pour the mixture into the pan with the artichokes.

After about ten minutes, start checking the cooking of the first side and, if ready, turn it over, using a plate. When both sides are nice and golden , the omelette will be ready.

Here is a short video of a recipe similar to ours (we advise you not to leave out garlic and parsley in the artichokes) with all the steps to make it.

If you prefer a lighter version then we refer you to our baked artichoke omelette . Lovers of particular combinations, however, cannot miss our artichoke omelette with raw ham and figs , perfect to serve as a refined aperitif/starter.

Conservation

This recipe is perfect during the seasonal period of this vegetable, which runs from the end of October to the beginning of May. We recommend storing it for a maximum of 1 day in the refrigerator in a container with an airtight lid. We do not recommend freezing.

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Artichoke omelette

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Artichoke omelette