Artichoke omelette

Artichoke omelette

Artichoke omelette

Posted on October 25, 2013 in Egg & Poultry, Veg. & Pulses

Demonstration of the artichoke trimming process can be found in this post.

Directions

  1. Trim the artichokes by slicing the stem of the artichokes and removing the outer leaves. Leave only the tender leaves. Rub each artichoke with the lemon and put all of them in bowl full of water.
  2. Heat butter on a frying pan. Cut the artichokes in thin slices and brown them.
  3. Beat the eggs and add pepper and salt for taste.
  4. Pour the beaten eggs over the artichokes and let the omelette cook on both sides in low moderate heat.
  5. Serve warm. Pour some fresh dill and grated cheese on top.

When purchasing artichokes look for firm and compact with the leaves closed. Their weight should be heavy in relation to size. There are different sizes. The small artichokes, also called baby artichokes, are not used so much in Greece. The dark green leaves of an artichoke is an indication of freshness.
Alternatively, you can buy frozen ones, which are already trimmed and available through out the year.

Ingredients

  • 6 medium sized artichokes
  • 4 eggs
  • Grated cheese (keflotyri), optional
  • 2 spoons of butter
  • 1 lemon for preserving the artichokes from getting black after trimming
  • 1 spoon finely cut dill
  • Salt
  • Pepper

Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF
 
Tags:

Leave a Reply