My Mother’s Easter Monday Frittata

At Easter Monday in Italy, all families go to the mountains, in the woods or, as in our case, by the sea to have a picnic. It’s a way to stay altogether, play with the children and enjoy the spring season.

Artichokes are in season in this period and my mother always prepares an artichokes frittata for Easter Monday to bring with us. It’s an easy recipe that’s delicious and nutritious.

I hope that you will enjoy it as much as I do.

Ingredients for a medium frittata:

6 eggs
6 Fresh artichokes or 1 Jar of Artichokes if you can’t find fresh ones
6 tbs of Parmiggiano Reggiano (1 tbs for each egg)
3 tbs of bread crumble (1/2 tbs for each egg)
1 tbs of Extra Virgin Olive oil
a pinch of parsley
1 Clove of Garlic
a pinch of grounded pepper
Suggested combination with Asparagus Pate

Preparation

If you are going to use fresh artichokes, you should do this first: Take off the green leaves that surround it then cut the spiky points. You should get the heart that’s slightly yellow/light green. Now cut this in 4 pieces if small or 8 pieces if big (first in half and then quarter each half). As soon as it is cut, put the artichokes in a bowl with water and the juice of a lemon to avoid oxidation. Now you can start preparing the frittata.

Break the eggs in a bowl and whisk them with a fork. Add the cheese, then the bread crumble amalgamate all together.

Now add the parsley and the finely chopped garlic.

Drain the artichokes, cut the quarter in half and add them to the mixture.

Finally, add the the olive oil and a pinch of freshly grounded pepper.

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Mix all together and pour it in an oiled baking pot.