Artichoke – Frittata
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 15 artichoke hearts out the jar / tin, quartered
- 2 clove (s) garlic, finely diced
- 150 g herbs, (parsley, rocket, fennel reen), finely chopped
- 10 egg (s)
- 5 tablespoon parmesan, grated
- 5 tablespoon heavy cream
- 2 tablespoon flour
- 3 tablespoon butter
- 2 tablespoon olive oil
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Mix the eggs with milk, parmesan and flour to a smooth batter and season with salt, pepper and nutmeg.
- Heat the butter and olive oil in a pan, sauté the garlic and artichokes briefly. Mix in the herbs and pour the batter over the artichokes, bake on low heat.
- As soon as the mixture has a crust on the underside, carefully turn it over with a spatula and finish baking. Take the frittata out of the pan and cut into bite-sized pieces.
- Can be served warm or cold.
- A sauce made from sun-dried tomatoes, pureed with olive oil and seasoned to taste, tastes good with it.
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