Chef Graziella
Caponata Siciliana
The great sweet-sour eggplant dish of Sicily, where each vegetable is fried separately then united in a tomato sauce sharpened with vinegar and softened with a little sugar. This is not a recipe to rush.
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Frittata di Carciofi
Created by
Roman eggs and artichokes, cooked slowly until golden on the outside and barely set within. A springtime secondo that proves the magnificence of vegetables treated with respect.
Main Dishes
Italian, Roman
Weeknight
Quick Meal
25 min
Active Time
20 min cook•45 min total
Yield4 servings
The frittata is not an omelet. Americans confuse the two because both involve eggs in a pan, but the technique and intention are entirely different. An omelet is French, cooked fast over high heat, folded, and served immediately. A frittata is Italian, cooked slowly over low heat, flat as a cake, and served at any temperature. The omelet is about the egg. The frittata is about what you put in it.
In Rome, when the first artichokes arrive in early spring, this is what home cooks make. The artichokes must be cleaned properly, which takes time. Americans often skip this step and wonder why their artichokes taste of hay and fiber. There is no shortcut. You remove the tough outer leaves. You trim the tops. You scrape out the choke. You drop the hearts in lemon water so they do not turn gray. Then, and only then, do you have something worth cooking.
Pecorino Romano is the cheese of Rome, not Parmigiano-Reggiano. They are not interchangeable. Pecorino is sharper, saltier, with a distinctive tang from sheep's milk. When you taste this frittata, you taste Rome.
The frittata belongs to the cucina povera tradition, where eggs stretched scarce ingredients into a full meal. Roman Jews, confined to the Ghetto for centuries, developed some of the city's most celebrated artichoke preparations, including carciofi alla giudia. The frittata di carciofi emerged from this same resourcefulness, transforming a few spring artichokes and a handful of eggs into a dish substantial enough for a family dinner.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
medium artichokes
Quantity
4 (about 1 1/2 pounds)
lemon
Quantity
1
halved
extra virgin olive oil
Quantity
3 tablespoons
garlic cloves
Quantity
2
lightly crushed
dry white wine
Quantity
1/4 cup
large eggs
Quantity
8
Pecorino Romano
Quantity
1/2 cup
freshly grated
flat-leaf parsley
Quantity
2 tablespoons
chopped
kosher salt
Quantity
1/2 teaspoon
black pepper
Quantity
to taste
freshly ground
| Ingredient | Quantity |
|---|---|
| medium artichokes | 4 (about 1 1/2 pounds) |
| lemonhalved | 1 |
| extra virgin olive oil | 3 tablespoons |
| garlic cloveslightly crushed | 2 |
| dry white wine | 1/4 cup |
| large eggs | 8 |
| Pecorino Romanofreshly grated | 1/2 cup |
| flat-leaf parsleychopped | 2 tablespoons |
| kosher salt | 1/2 teaspoon |
| black pepperfreshly ground | to taste |
Equipment Needed
- •10-inch nonstick or well-seasoned cast iron skillet with ovenproof handle
- •Sharp paring knife for artichoke preparation
- •Large bowl for lemon water
Instructions
- 1
Prepare the artichokes
Fill a bowl with cold water and squeeze in the juice of one lemon half. Working with one artichoke at a time, snap off the dark outer leaves until you reach the pale yellow-green heart. Cut off the top third, where the leaves are tough and pointed. Trim the stem, leaving about one inch attached, and peel away the fibrous outer layer. Cut the artichoke in half lengthwise. If there is a fuzzy choke, scrape it out with a spoon. Slice each half into thin wedges, about one-quarter inch thick. Drop the slices immediately into the lemon water. Repeat with the remaining artichokes.
The lemon water prevents browning. Work quickly. An artichoke exposed to air turns gray within minutes, and gray artichokes look unappetizing no matter how good they taste. - 2
Cook the artichokes
Drain the artichoke slices and pat them thoroughly dry. In a 10-inch nonstick or well-seasoned skillet, warm the olive oil over medium heat. Add the crushed garlic and let it sizzle gently until fragrant, about one minute. Remove and discard the garlic. Add the artichoke slices in a single layer. Cook without stirring for 3 minutes to develop some color on the bottom. Stir, then continue cooking until the artichokes are tender when pierced with a knife, 8 to 10 minutes more. Add the wine and let it evaporate completely. Season with a pinch of salt.
- 3
Beat the eggs
While the artichokes cook, crack the eggs into a large bowl. Add the Pecorino Romano, parsley, salt, and several grinds of black pepper. Beat with a fork until the yolks and whites are just combined. Do not overbeat. You want streaks of white visible in the mixture. Overbeaten eggs produce a rubbery frittata.
- 4
Combine and cook slowly
Reduce the heat to low. Spread the artichokes evenly across the bottom of the pan. Pour the egg mixture over them. Let it sit undisturbed for one minute, then use a spatula to gently lift the edges, tilting the pan to let uncooked egg flow underneath. Continue this for 2 to 3 minutes until the bottom is set but the top remains wet.
Low heat is not a suggestion. High heat creates a tough, browned bottom while the center stays raw. Patience produces the creamy interior that distinguishes a proper frittata. - 5
Finish under the broiler
Position a rack about 6 inches from the broiler element and preheat the broiler. When the frittata is nearly set but still slightly wet on top, transfer the skillet to the oven. Broil for 2 to 3 minutes, watching carefully, until the top is golden and puffed. The eggs should be just set, not dry. They will continue cooking from residual heat.
- 6
Rest and serve
Let the frittata rest in the pan for 3 minutes. Run a spatula around the edges and underneath to loosen it. Slide onto a cutting board or serving plate. Cut into wedges. Serve warm or at room temperature. In Rome, this is a secondo, the main course, not a breakfast food. It belongs on the dinner table with a simple salad and good bread.
Chef Tips
- •Seek out globe artichokes in early spring when they are small and tender. Larger artichokes have more waste and tougher hearts. Baby artichokes, if you can find them, need almost no trimming.
- •The handle of your skillet must be ovenproof. If it is plastic or wooden, wrap it tightly in several layers of aluminum foil before broiling. Better still, use a pan with a metal handle.
- •A frittata served at room temperature is not a compromise. Italians often prefer it this way. The flavors become more pronounced as the eggs cool. This makes frittata ideal for picnics, packed lunches, and meals prepared ahead.
Advance Preparation
- •Artichokes can be cleaned and held in lemon water for up to 2 hours before cooking.
- •The finished frittata keeps well at room temperature for up to 4 hours. Refrigerate for longer storage and bring to room temperature before serving, or serve cold straight from the refrigerator the next day.
Frequently Asked Questions
Nutrition Information
1 serving (about 170g)
Calories
315 calories
Total Fat
24 g
Saturated Fat
7 g
Trans Fat
0 g
Unsaturated Fat
15 g
Cholesterol
385 mg
Sodium
715 mg
Total Carbohydrates
8 g
Dietary Fiber
3 g
Sugars
1 g
Protein
18 g
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