Le Ricette

Omelet with artichokes

di Academia Barilla

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Le ricette
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PREPARATION TIME
30 min
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DIFFICULTY
Easy
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TYPE
Appetizer
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ITALIAN REGION
Toscana


Ingredients for 4 people


8 artichokes
1/4 cup extra virgin olive oil
8 eggs
salt to taste


Ingredients


artichoke
egg

Preparation 10 minutes preparation + 20 minutes cooking

1
Wash and trim the artichokes, removing the tips and the tough outer leaves.

2
Cut the artichokes in half and remove any stringy filaments that may be inside the “head”. Slice the artichokes into thin strips.

3
Heat a drizzle of extra virgin olive oil in a pan and sauté the artichokes over medium heat for 8-10 minutes, adding a pinch of salt.

4
When the artichokes are cooked, in a bowl mix the sautéed artichokes with the beaten eggs. Adjust the salt.

5
Pour into an oiled cake pan and bake in a preheated 350° oven for about 10/12 minutes.

6
The more complete version of this recipe calls for the addition of stiffly beaten egg whites to the mix just before baking in the oven.


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