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Sliced frittata di carciofi on a wooden board with pale artichoke layers visible and a lemon half beside it

Frittata di Carciofi (Italian Artichoke Frittata)

A Roman-style artichoke frittata cooked slowly on the stovetop and finished under the broiler for a tender center and a set top.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian (Roman)
Calories: 189
Ingredients Method Notes

Ingredients
  

  • 400 g baby artichokes, trimmed weight about 4 medium, or 400 g frozen artichoke hearts, thawed
  • 1 lemon, juiced for the soaking water
  • 3 tbsp extra virgin olive oil
  • 1 onion, finely chopped small; about 80 g
  • 2 garlic cloves, minced
  • 8 large eggs at room temperature
  • 40 g Parmigiano Reggiano, grated or pecorino romano
  • 2 tbsp fresh parsley, chopped
  • 1 tsp salt divided
  • 1/4 tsp black pepper freshly cracked

Method
 

Prep the artichokes
  1. Fill a bowl with cold water and the juice of the lemon. Trim the outer leaves off the artichokes down to the pale, tender heart, cut off the top third, halve, scoop out the fuzzy choke, and slice thin. Drop slices into the lemon water as you work.
  2. Drain the artichoke slices and pat them dry with a kitchen towel.
Cook the frittata
  1. Heat the olive oil in a 26 cm / 10-inch oven-safe nonstick skillet over medium heat. Add the onion and cook for 4 to 5 minutes until soft and translucent.
  2. Add the garlic and drained artichoke slices. Season with half the salt and cook for 10 to 12 minutes, stirring occasionally, until the artichokes are tender and lightly golden at the edges.
  3. Whisk the eggs in a bowl with the Parmigiano, parsley, remaining salt, and pepper until just combined.
  4. Turn the oven broiler to high and position a rack about 15 cm / 6 inches from the heat.
  5. Spread the cooked artichokes evenly in the skillet. Pour the egg mixture over the top and gently shake the pan so the eggs settle into the gaps. Reduce the heat to low.
  6. Cook undisturbed for 6 to 8 minutes, until the edges are set and the center is still loose, like thick custard.
  7. Transfer the skillet to the broiler and cook for 2 to 3 minutes, watching closely, until the top is set and just golden in spots. Internal temp should read 160 F / 71 C at the center.
  8. Slide the frittata onto a board, rest for 5 minutes, then cut into 6 wedges and serve warm or at room temperature.

Notes

  • Trim artichokes hard and hold in lemon water so cut edges don't gray before cooking.
  • Cook the eggs low and slow on the stovetop, then finish only briefly under the broiler.
  • Pull the frittata as soon as the center reads 160 F / 71 C, not later.
  • Rest 5 minutes before slicing for cleaner wedges.