Frittata with Artichokes

For the frittata with artichokes, remove the hard outer leaves of the artichokes and cut off the tips of the remaining leaves. The stems, heart and tender leaves remain. Remove the hay. Peel the stems and slice the artichokes lengthwise. Then place in water soured with lemon juice for 30 minutes. Sauté the garlic in hot olive oil, remove and fry the artichoke slices in it for 10-15 minutes until done. Place them in a greased ovenproof dish and sprinkle with chopped parsley. Pour the beaten eggs over them, add salt and pepper. Bake in the preheated oven at 200 °C for about 15 minutes, until the eggs are set but the mixture is not yet dry. Remove and portion as desired.

Preparation Tip:

BAKING TEMPERATURE: 200 °C COOKING TIME: artichokes 10-15 minutes, frittata about 15 minutes TIP: Leftover pieces of frittata do not always have to be reheated, because frittata also tastes great cold.

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