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
It is quite possible to track the history of written cooking instructions far back into the far past, in truth as far back as the ancient Egyptians, and quite possibly further than that. However, sadly, these ancient records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to food historians is a collection of clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. During Roman times around 25BC a man called Apicius compiled a number of scripts which described recipes cooked by wealthy Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main course and afters, something that is very familiar to us today. Additionally, he informs us how the Roman chefs used many spices, including some familiar names like basil, mint and asafoetida. As our culinary historical trip moves on a few more years there are two interesting recipe books which date from the 1300s ; a book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these are not about the curry that appears on menues today, but instead recipes for the types of food eaten by the rich and wealthy people of that time. In the fifteenth century, knights returning from the crusades brought us many new spices and herbs from Arab cuisine, including spices such as basil and coriander. The introduction of these new herbs and spices caused an explosion in manuscripts on food, many of which are now in academic collections. The TV revolution brings us celebrity TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Artichoke & Parsley Frittata Ala The Savory recipe.
