1 no ingredients
Directions
3 lg artichokes
: juice of 1 large lemon
3 TB virgin olive oil -- (up to 5
TB )
1 lg garlic clove -- sliced
: salt
15 peppercorns -- coarsely
: ground in
: mortar
1/2 c parsley -- finely chopped
6 eggs -- lightly beaten
: cn use up to 8 eggs in this
: recipe
1/2 c coarsely grated Romano
: cheese
Break off the hard outer leaves of the artichokes; then cut off the
top two thirds of the greens. Trim the outsides, cut the artichokes
into quarters, and immediately put them in a bowl with cold water to
cover and the lemon juice. Remove the choke from each piece with a
knife; then thinly slice each quarter into 3 or 4 pieces and return
them to the water. Just before cooking, remove the pieces from the
water and blot them dry with a towel.
Heat 2 or 3 tablespoons of the olive oil in an 8-inch frying pan with
the garlic. When the garlic colors, remove it and then add the drained
artichokes. Give pan a shake right away to coat the pieces with oil,
then season with salt and pepper and add about 2 tablespoons of the
parsley. Saute' until the artichokes browned and thoroughly cooked.
Beat the eggs, season them lightly with salt, and add the rest of the
parsley, cheese, and the cooked artichokes. Wipe out the pan, add
enough of the remaining oil just to coat the bottom, and pour in the
eggs. Give the pan a shake to loosen the eggs, then lower the heat.
Cook, covered, until the bottom is golden. Slide the frittata onto a
plate, then turn it back into the pan, with the opposite side down,
and continue to cook until it is also nicely colored. Serve warm or
at room temperature, sliced into wedges.
This Italian-style omelet can be cooked either at the last minute and
served warm. or, to make it easier on the cook, ahead of time and
served at room temperature The artichokes are first fried in olive
oil with pepper and parsley and then cooked with the eggs. Use a
nonstick or seasoned frying pan to keep eggs from sticking. Makes 1
frittata, serving 4 to 6
Deborah Madison, The Savory Way -- she was founding chef of San
Francisco's Greens restaurant and is author of The Greens Cookbook.
Adapted for Mastercook by Brenda
Recipe By : Deborah Madison, The Savory Way
From: Adamsfmle@aol.Com Date: Wed, 9 Oct 1996 15:53:43
~0400
Servings: 6 servings
Artichoke & Parsley Frittata Ala The Savory Recipe brought to you by Recipe Ideas
Categories: Mexican; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be observed far back into ancient history, at least as far into history as the Egyptians, and maybe further still. Interesting though that is, these, old records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe in existence, according to experts are some tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Progressing into The time of the roman empire around 25BC a roman called Apicius created a collection of documents detailing recipes cooked by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into appetizers, main meal and desserts, a style of dining still practiced today. He also informs us how the Roman cooks made use of a good variety of herbs and spices, including a few you will know for example bay, fennel and parsley. In the 15th century, people returning from the crusades brought us many foods, spices and herbs from Arab cooking, including coriander, basil and rosemary. The introduction of these new culinary ideas created an explosion in recipe books, many of which are now in private collections. Over the following few centuries, the rich and powerful families of the West competed to offer the best banquets, and as a consequence, the best cooks and their recipes became highly prized. However, it was during the 19th century that cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, verifying, and writing down recipes common in their social group. By the arrival of the twentieth century, cook books are increasing in popularity due to better eduction, more leisure time and disposable income. The introduction of television gave us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Artichoke & Parsley Frittata Ala The Savory recipe.
