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Artichoke omelet

Course Main
Cuisine Tuscan
Author Giulia

Ingredients

  • artichokes, 6
  • whole eggs, 4
  • salt and pepper
  • basil leaves
  • Roman pecorino cheese
  • lemon to brush artichokes
  • flour to dust
  • extra virgin olive oil

Instructions

  • 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 upside down and let it get firm on the other side, too. Serve hot, so that the omelet will remain soft and it will exalt the contrast with the crisp wedges of artichokes.
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