CookEat Recipe
Artichoke Slices Gently Set in Eggs
Thin floured artichokes browned in olive oil in a shallow pan, then covered with beaten eggs and gently cooked until just set.
Method
Steps
Step 1
Gather the ingredients: 2 artichokes, about 400 g before trimming; About 30 g plain flour for dusting; 3 eggs; About 3 tablespoons olive oil, enough to coat the shallow pan; Salt and black pepper to taste; Cold water for refreshing the sliced artichokes.
Step 2
Remove the tough outer leaves, trim the tips and peel the stems. Halve the artichokes, remove any fibrous choke and cut each into 8–10 slender lengthwise slices in total. Put the slices briefly in cold water as you work. Drain roughly or squeeze gently, leaving the surfaces damp, then toss in flour and shake off the surplus. Do not boil them or dip them in egg at this stage.
Step 3
Heat the olive oil in a shallow hob-safe baking pan until it begins to shimmer. Arrange the floured slices in a thin layer and season with part of the salt and pepper. Cook over moderate heat, turning, until browned on both sides and tender, about 8–12 minutes; adjust the heat to cook the centres without scorching the flour.
Step 4
Beat the eggs with the remaining salt and pepper. Pour over the browned artichokes and reduce the heat. Cook gently until the eggs are just set and reach 74°C, about 3–5 minutes, without continuing until rubbery. A lid can help the top set without turning the whole preparation. Serve immediately from the shallow pan or slide onto a serving dish.
Step 5
For the source frying-pan alternative, use the same ingredients in a small frying pan and let the egg mixture bind into a frittata around the artichokes, turning carefully with a plate if needed to set both sides. Cook through to 74°C. This makes a more cohesive frittata, distinct from the gently set shallow-pan main version.
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