Local productsSunday 14 May 2017

Recipe of the Week: Perinaldo artichoke frittata

Speaking of Perinaldo Artichoke, here is a traditional recipe with this special vegetable which grows only in this village and Provence

Credits: www.agrodolce.it

Perinaldo artichoke frittata: speaking of Perinaldo Artichoke, here is a traditional recipe with this special vegetable - which is thorn and "beard"-free, tender and is collected between May and June.

Ingredients:

  • 4 Perinaldo artichokes
  • 4 fresh pastured eggs from your local farmer
  • 2 garlic cloves
  • chopped parsley
  • marjoram
  • grated parmesan
  • salt, pepper to taste
  • extra-virgin olive oil
  • Bread crumbs soaked in milk

Directions:

Clean and cut the artichokes into thin slices and sautée with chopped garlic, salt and pepper.

Prepare the batter: beat the eggs with parmesan, parsley, marjoram and bread crumbs soaked in milk. Then pour the batter into the pan with the artichokes and mix well.

Cook for about 10 minutes, often shaking the pan to prevent sticking.

Turn to cook on the other side. Serve hot or cold.

Enjoy!

 

Deborah Bellotti

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