Sunday, August 25, 2013

Artichoke with Roasted Red Peppers Frittata

Artichoke with Roasted Red Peppers Frittata
If you can get your hands on little artichokes, this is another one of those great recipes when they are in season. One of the many benefits of utilizing baby artichokes is that you can eat the choke, unlike large artichokes. Additionally, this is a great way to eat a genuinely fresh vegetable without cooking the life out of it!

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Serving Size: 6-8 people

2 pounds of clean and quartered baby artichokes or 12 oz quartered and drained artichoke hearts.
3 oz chopped prosciutto or pancetta
8 beaten eggs
1 cup chopped roasted red peppers
1 medium chopped sweet onion or 3-4 shallots
1 cup shredded asiago cheese
1/2 cup grated parmesan cheese
1 tsp herb de provence
1 tbsp roasted garlic in oil or 2 crushed cloves
1/2 tsp chili flakes
3/4 cup heavy cream
2-3 tbsp extra virgin olive oil
1/2 cup chopped Italian parsley
1/2 lemon sliced
Salt and Pepper to taste
2 Large Bowls
Ovenproof skillet

1. Heat oven to 350.

2. Cut tops and bottoms off the artichokes. Peel off the external leaves until you reach the pale yellow leaves. Cut the artichoke in quarters. Add to a large bowl with slices of lemons.

3. Drain all water from the artichokes.

4. In your large ovenproof skillet, sauté chopped prosciutto, onions or shallots, and the well-drained artichokes.

5. Cook for 5-7 minutes while stirring occasionally at high to medium heat.

6. In your other large bowl, beat your eggs. Add the roasted red peppers, roasted garlic in oil, herb de provence, chopped Italian parsley, shredded Asiago cheese, Parmesan cheese, garlic, chili flames, cream, and salt and pepper to taste.

7. Add egg mixture to the sautéed artichokes. Mix well. Reduce heat to medium.

8. Cook the frittata for 5-7 minutes on the stove.

9. When the oven is heated, put the frittata in the oven and bake for 15-20 minutes. You will know the frittata is finished when the middle is firm.

10. Remove from oven, cool, then serve on a serving dish.



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