When you have a sister like mine, a sister who, after high school, chooses individually a faculty as Food Technology, you can not but be proud! Obviously, not just for this! I am proud for an infinite number of reasons, she has grown up to be a beautiful young woman, she is sensitive but strong at the same time, she is serious and responsible, but ironic, funny and nice as well. As a sister, I can frankly say she’s the best sister I could ever have, I love her deeply and inexplicably. This is a family bond received as a gift and not chosen: besides that, she is a friend, a friend of whom I am equally proud!
All this to say what? I’ve lost the thread … No, here, I wanted to say that since she decided to attend Food Technology, she studies matters as Horticulture, Field crops and trees or Herbology (no, that is Harry Potter, oops!) and she likes to tell me a lot of interesting things related to fruit and vegetables. The last chat was over artichokes. She was so convincing in explaining how good and healthy artichokes are that shortly after we had a basket full of artichokes in our kitchen!
My young food technologist tells me that artichokes belong to the Asteraceae family and are rich in fiber, sodium, potassium, phosphorus, calcium and cynarine, a bitter substance that stimulates the bilious functions and therefore has therapeutic effects on the liver. So do not blame yourself if you eat a whole artichokes omelet, as in my case, or a bowl of delicious fried artichokes or, why not, an artichoke risotto: you’re doing good and your body will thank you!
Trying to decide how to cook those artichokes, we have involved grandma, whose specialty is risotto with artichokes. Since we couldn’t find a single slice of ham in our fridge – my grandma’s recipe for risotto calls for ham – we chose to make a simple omelet, according to my great-grandmother style, fast and rustic, with a very strong character thanks to artichoke quarters that remain crunchy into the omelet. We had this omelet as a main dish, accompanied by a bowl of lettuce and a slice of bread.
- artichokes, 6
- whole eggs, 4
- salt and pepper
- basil leaves
- Roman pecorino cheese
- lemon to brush artichokes
- flour to dust
- extra virgin olive oil
Clean the artichokes by removing the hard outer leaves, trim the top – cutting off the sharp points – and the hard part of the base. Cut them into quarters and brush lemon over artichokes in order to prevent them from blackening before being cooked. Once cleaned and sliced, dust them with flour thoroughly.
Pour a splash of extra virgin olive oil in a thick-bottomed pan: when it is hot, add artichokes and brown them on all sides, stirring often. Meanwhile, whisk the eggs with salt and pepper and a generous grating of Roman pecorino cheese. Pour the egg mixture over artichokes, add a few leaves of basil and let the omelet get firm on one side. Then, with the help of a dish, turn it upsid down and let it get firm on the other side, too. Serve hot, so that the omelet will remain soft and it will exhalt the contrast with the crisp wedges of artichokes.