Moroccan-Inspired Artichoke Frittata
serves 1-2
To truly make this recipe Moroccan, you need some kind of preserved citrus. Most gourmet shops sell preserved lemons, but a great alternative is preserved grapefruit.
Read more about this recipe at Cook & Eat.
2 teaspoons unsalted butter
1 clove garlic, minced
2 to 3 artichoke bottoms, sliced
2 tablespoons preserved citrus peel, finely chopped
3 eggs
1 tablespoon chopped cilantro
1 tablespoon chopped flat-leaf parsley
Juice of 1/2 lemon
Green olives (optional)
prep: 30 minutes
total: 45 minutes
5-inch cast-iron skillet
bowl
1. Preheat the oven to 425F.
2. Heat a 5-inch cast-iron skillet on medium-high.
3. Add 1 teaspoon of butter. When the butter starts to get foamy, add the minced garlic. Give it a quick stir, and then add the sliced artichokes. Season with a light sprinkling of salt and pepper.
4. Sauté the artichokes until they start to brown a bit, and then reduce heat and cook until they are tender, about 10 minutes.
5. Transfer the artichokes to a bowl, and mix in about 1 tablespoon of the citrus peel. Set aside.
6. Quickly wipe out the skillet, and add the other 1 teaspoon of butter, and heat over medium-high heat until it starts to foam.
7. While that is heating, whisk the eggs with a light sprinkling of salt and pepper.
8. Add the remaining citrus peel, the cilantro, the parsley and the lemon juice.
9. Then, pour the egg mixture into the skillet, giving it a bit of a swirl.
10. Start adding the artichoke mixture, reserving a few of the artichoke pieces for garnish if desired.
11. Give it another stir, and then transfer to the preheated oven.
12. Cook for 5 to 6 minutes, or until the top of the egg starts to brown. Do not overcook, or the eggs will just get leathery.
13. Serve immediately, garnished with the extra sautéed artichokes, a bit of lemon or some green olives.
