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
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We can track the history of meal recipes far back into the distant past, in fact as far back into recorded history as early Egypt, and possibly even further than that. Interesting though that maybe, generally, these ancient recipes were just simple pictorial recipes for meal preparation.
In fact, the most ancient recipe found, according to experts is a series of tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius created a few documents showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals were split into starters, entrees and desserts, a style of dining still practiced today. This early Roman chef informs us how the Roman chefs were skilled in the use of many different herbs, including many that are still in use today for example basil, mint and dill. Later on in the 1400s, people returning from the crusades brought us many new foods and herbs from the East, such as coriander, parsley, and basil. These new spices and herbs was responsible for an outbreak in books on cookery, many of which are kept safe in private libraries. For the centuries that followed, the upper classes strove to serve the most extravagent meals, and as a result cooks and their recipes became highly prized. Even so, it was during the 1800s that fine cooking and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and recording recipes of the day. By the time we get to the 20th century, cookbooks were starting to become popular mostly as a result of increased literacy, people having more free time and disposable income. The introduction of the TV gave us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Artichoke & Parsley Frittata Ala The Savory recipe.
