- Serves: 1 Frittata
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- 4 Globe Artichoke Hearts, outer leaves & choke removed
- 2 Fresh Lemons, juiced
- 6 Large Eggs
- 1/4 c. Light Cream
- 1/2 c. Parmesan Cheese, grated
- 1/3 c. Italian Parsley (packed), roughly chopped
- 2 tbsp. Unsalted Butter
- Salt & Black Pepper
Bring a large pot of salted water to a boil. Slice Globe artichoke hearts into quarters and place in water mixed with lemon juice to prevent discoloration. When water is boiling, add artichokes and blanch until tender, about 1 to 2 minutes; immediately place artichokes into an ice bath to stop cooking.
Beat together eggs, cream, parmesan cheese, and parsley to combine, then season liberally with salt and black pepper. Heat a large, oven-safe skillet on medium heat until hot, then melt in butter. Add artichokes and fry until warmed through, about 2 to 3 minutes. Spread artichokes evenly around pan, then pour in egg mixture overtop. Gently stir the eggs between the artichokes to encourage curds to form, tilting the pan gently to fill in any gaps that may form. Allow frittata to cook until almost set, then place under a high broiler to finish (about 2 minutes).
When frittata is golden brown on top, turn out onto a warm serving plate or platter. Cut into wedges, and serve immediately.