INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 30 MIN          COOKING TIME: 30 MIN          SERVINGS: 4          COST: MEDIUM

5 BIG ARTICHOKES, WASHED AND CUT INSLICES (HOW TO)

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5 EGGS

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8 OZ. FRESHLY GRATED PARMIGIANO REGGIANO CHEESE

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SALT AND PEPPER TO TASTE

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EXTRA VIRGIN OLIVE OIL, AS MUCH NEEDED

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2 GARLIC CLOVES

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RED PEPPER TO TASTE

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RECIPE

IN A NON STICK FRY PAN, OVER MEDIUM HEAT, ADD THE OLIVE OIL, GARLIC AND RED PEPPER. SAUTEE

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ADD THE ARTICHOKES, SALT AND PEPPER. COOK WITH THE LID ON UNTIL THE ARTICHOKES ARE SOFT, IF YOU HAVE TO, ADD SOME WATER

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ADD THE PARMIGIANO, SALT AND PEPPER TO THE EGGS AND SCRAMBLE

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WHEN THE ARTICHOKES ARE READY, ADD THEM TO THE EGGS AND STIRR

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ADD MORE OLIVE OIL TO THE FRY PAN AND POUR THE EGGS AND ARTICHOKES IN THE PAN TO COOK OVER MEDIUM TO LOW HEAT. COOK UNTIL THE BOTTOM IS FIRM

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TURN THE FRITTATA OVER HELPING YOUR SELF WITH A BIG PLATE (SLIDE THE FRITTATA ON A FLAT DISH, PLACE THE FRY PAN OVER THE DISH FACING THE OMELET. FLIP THE DISH AND THE FRY PAN TOGETHER). FINISH TO COOK OVER MEDIUM TO LOW HEAT

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SERVE YOUR ARTICHOKE FRITTATA WITH FRESHLY GRATED PARMIGIANO REGGIANO CHEESE, ENJOY!!

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