Frittata al Carciofi
A frittata is the ultimate fridge clean-out meal, but don’t let that fool you into thinking it’s some sad, last-resort dish. In Rome, it’s a staple, whether packed into a panino for a quick lunch, sliced into neat wedges for an antipasto spread, or eaten straight from the pan when no one’s watching. The beauty of a frittata is its adaptability: a handful of greens past their prime, a nub of pecorino, some leftover roasted potatoes—nothing goes to waste. The key is patience. Cook it low and slow, resisting the urge to poke at it, until the edges crisp up and the center just sets. No flipping theatrics required. And if you’re eating it in a ciabatta on the sidewalk in front of Forno Campo de’ Fiori at lunchtime? Congratulations, you’ve officially mastered Rome.
6 ingredients
Prep: 15 mins
Cook: 40 mins
Frittata al Carciofi
Ingredients (6)
Ingredients (6)
Instructions
Preheat the oven to 325 °F.
Heat the olive oil (¼ cup) in a medium ovenproof pan over low heat. When the oil begins to shimmer, add the garlic (1 clove) and cook just until it starts to take on color, about 5 minutes. Remove and discard the garlic.
Add the artichokes (3) to the pan and season with a heavy pinch of salt. Increase the heat to medium and continue to cook, stirring, for 5 minutes.
Cover, reduce the heat to medium-low, and cook until tender, 20 to 25 minutes. Stir every few minutes.
Meanwhile, whisk the eggs (8 large) in a large bowl with salt and pepper.
Add the eggs to the pan, stirring a few times, moving from the edge of the pan toward the middle. Once the eggs begin to set around the edge of the pan, 11⁄2 to 2 minutes, turn off the heat.
Transfer the pan to the oven and bake until the top of the frittata starts to brown and the edges pull away from the sides of the pan, 8 to 10 minutes.
Set aside to cool slightly. To unmold, run a heatproof spatula around the edges of the frittata. Slide it onto a serving plate.
Comments
Purchase cookbook to comment