Didn’t I mention that I would post more recipes with artichokes? Now this is the third one in a row :) Their season will be over soon. And hopefully I will be able to convince even those of you who have been a little sceptical about this veggie. It deserves a chance! I promise, it’s worth it! Ok, now I sound like an artichoke promoter in a commercial spot ;) That’s how crazy I am for them.
And it’s not just their taste that makes it worth eating them. It’s an all-in-one package! The health benefits are impressive. The list goes from lowering the bad cholesterol, to improving digestive disorders. They are an abundant source of antioxidants and they do strengthen the immune system. They are rich in iron, and other minerals. And these are only a few amazing benefits that speak in favor of this vegetable.
Of course it also depends on what you cook it with, in order to be considered still healthy ;) Back home we never added many eggs to this recipe. So I wasn’t quite sure how to call it. Omelette? Well, it’s not really an omelette.. Or Spanish-style tortilla? Hmm..it’s too thin to look like a tortilla. So I went for a simple ‘artichoke hearts and eggs’. Actually it’s not much more than that. This recipe has only a few ingredients. That’s one of the things I like most about making it. It’s simple and it doesn’t require that much time, despite the cutting and cleaning! But, don’t I always say that? ;) And once you have prepared your first artichoke hearts, you’ll see, next time it’ll be even faster.
Hope you enjoy this one as much as I do!
4 fresh artichoke hearts
1 tbsp of (extra-virgin) olive oil
1 full tsp of chopped parsley
a pinch of ground red pepper
salt and oregano to taste
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A little advice before you begin: Artichokes tend to stain the hands quite a bit. By the time you reached their hearts your fingers will look dark.. If you want to avoid that, I recommend using (food safe) gloves. If you don’t have any available, afterwards use a slice of lemon to clean your hands with. If you don’t want the artichokes to get dark quickly, even before they make their way into the pan, do the same, and sprinkle with some lemon juice. Ok, ready? ;)
Start preparing the artichokes by following above steps (see pictures). If they come with a long stem, cut it off and leave about 2,5cm / 1 inch of it. Note: Do not trash the stem!
(1) Pull off the outer leaves, until the bottom part of the artichoke close to the stem appears to be lighter (light yellow/white). (2) Cut off the end of the stem and peel it gently. (3/4) Then cut off almost half of the top. (5/6) Trim the outer leaves, as these might be too hard to be eaten. Cut each one into quarters. (7) Take one quarter and remove the fuzzy choke with a knife. Depending on the artichoke that you have available, some might have a lot of chokes, others any at all. (8) Slice the quarters into not too thin strips. (9) If you have any leftover stems, cut off the end and peel them as well. Cut into slices and add to the artichoke hearts.
Heat the olive oil in a large pan at medium heat. Add the artichoke slices. Season with salt, oregano, parsley and ground red pepper. Keep stirring once in a while.
Roast gently for about 15min until they turn golden brown. At this point, try one. If it’s tender enough that you can eat all the leaves you know that they are done. Then spread the artichokes in order to cover the entire pan.
Whisk the eggs in a bowl and season with salt and red ground pepper.
Add the eggs into the pan and make sure that the mix spreads well. Flip it upside down once, as soon as the bottom side gets a nice brown color.
Leave on the stove for a few more minutes until both sides are golden brown.
This one goes well as a side dish served with fresh bread, as tapas or you can even make a sandwich to-go out of it.
Prep Time: 45min