Artichoke Frittata Wedges on a Bed of Artichokes

Name: Artichoke Frittata Wedges on a Bed of Artichokes
Ingredients: 4 eggs; 3 tablespoons grated Parmesan cheese; 1/4 cup milk (about 60 ml); A few fresh mint leaves; Thyme; Salt; 3 artichokes; 1 clove garlic; Olive oil (extra virgin)

Roberta Guidetti @roberta_61

This dish is perfect for Easter Monday because it tastes great even when served cold.

Roberta Guidetti @roberta_61

This dish is perfect for Easter Monday because it tastes great even when served cold.

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Ingredients

4eggs
3 tablespoonsgrated Parmesan cheese
1/4 cupmilk (about 60 ml)
A fewfresh mint leaves
Thyme
Salt
3artichokes
1 clovegarlic
Olive oil (extra virgin)

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Steps

1

Clean the artichokes by removing the outer leaves until you reach the pale, tender ones. Cut off the tips, trimming down to about halfway, and slice very thinly.
2

Peel the stems with a vegetable peeler and chop them finely.
3

In a skillet, add the garlic clove, a few tablespoons of olive oil, and the chopped stems. Cook for 15 minutes.
4

Add 1/2 cup water (about 120 ml), the sliced artichokes, and salt. Cook for another 20 minutes. Let cool.
5

In a bowl, lightly beat the eggs with 2 tablespoons of Parmesan, salt, mint, thyme, and a few spoonfuls of the cooked artichokes.
6

Line a baking dish with parchment paper, pour in the mixture, and sprinkle the remaining tablespoon of Parmesan on top.
7

Bake in a convection oven at 350°F (180°C) for 20 minutes.
8

Cut into wedges and serve with the remaining artichokes. They are delicious even when cold.