Traditional recipes

Artichoke omelette

Artichoke omelette

Recipe Artichoke omelette from of 14-03-2017 [Updated on 20-02-2018]

There artichoke omelette it is a simple but very tasty main course, a preparation based on sautéed eggs and artichokes and enriched with lots of Parmesan cheese. I then chose to cook the artichoke omelette in the oven, this gives us two advantages, the convenience of not having to keep up with the cooking (and above all the overturning of the Argh omelette!) And to make the dish lighter.
Whether it's lunch for the office or dinner tonight, I hope I've given you a new idea to brighten your meal;)
This morning I am looking for inspiration to be able to cook something new, inspiration that is slow in coming, but I do not give up, sooner or later I unlock; P Basins and good day: *


How to make artichoke omelette

Clean the artichokes, cut them thinly and put them in a bowl with water and lemon.
If you don't know how to do it, click here to go to the guide on how to clean artichokes.

In a pan, brown a clove of garlic with the parsley.
Transfer the drained artichokes into it and after a few minutes cover with the hot broth.

Cook for about 10 minutes or until the artichokes are softened.

Meanwhile, in a large bowl, beat the eggs with salt, pepper and Parmesan.
Plunge the artichokes into it and mix them well by turning them over.

Transfer everything to a non-stick baking pan in which you will have put a drizzle of oil and bake in a preheated oven at 200 ° C for 20 minutes.

Your artichoke omelette is ready to be brought to the table.

Sicilian Artichoke Omelette in a Pan the simple CONTOUR Recipe

Sicilian Artichoke Omelette in a Pan the CONTOUR Recipe simple to make perfect also for a complete dinner and ideal for picnics.
The omelettes are the recipes more convenient to make, just have a few eggs and a few other ingredients available and they are immediately ready. In cooking pan or baked they satisfy everyone and are versatile recipes since they can become gods tasty appetizers or side dishes to be served together with others recipes . Today we will do one of the typical traditional preparations which is tasty and delicious, the Sicilian artichoke omelette that differs in ingredients from the traditional one, in fact inside a little grated caciocavallo to give a more intense flavor to the omelette and you will see that once you try it you will never leave it again.

Ingredients for 2 people

7 artichokes
4 eggs
1 lemon
q.s. extra virgin olive oil
q.s. salt
q.s. grated parmesan (optional)

Email the ingredients

Artichoke Omelette Recipe In Pan

Ingredients for 4. Choose tender but crunchy artichokes, prefer the Roman or Sicilian ones but pay attention to the eventual beard contained in the heart of the artichoke.

Omelette With Artichokes And Fontina

You can enjoy the hot artichoke omelette perhaps accompanied by a mixed salad or cold in a sandwich for a picnic or cut into cubes and served for a buffet or an aperitif.

Pan-fried artichoke omelette recipe. The artichoke omelette is a second course that is simple to make but very tasty, a preparation based on sautéed eggs and artichokes and enriched with lots of Parmesan cheese. Here is the simple recipe for this dream course. If you love artichokes you will love the very good easy artichoke omelette and you can also prepare it in the oven.

To obtain a soft and consistent omelette, beat the eggs well until they form a frothy mixture. I then chose to cook the artichoke omelette in the oven this gives us two advantages: the convenience of not having to keep up with the cooking and above all the overturning of the argh omelette and to make the dish more. The artichoke omelette certainly needs no introduction.

The artichoke omelette is also very versatile tasty both hot and cold and an excellent idea for dinner for an outing to fill a sandwich or to be served cut into squares in a buffet. The artichoke omelette is a wonderful and perfect dish for any occasion. It is a tasty and refined colored dish that is perfect to offer in any context from a Sunday brunch to a dinner with friends or family.

Pan-fried or baked artichoke omelette. The artichoke omelette is a simple but substantial and very tasty second course. A second appetizing and nutritious and also light that never hurts you can prepare it in advance and also consume it cold, perfect for picnics and picnics.

To make a high artichoke omelette, use a pan that is not too large and with high sides. The artichoke omelette is a simple second course to make.

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To make the recipe for artichoke pies, first of all you need to clean the vegetables thoroughly, removing the most external leaves, then remove the hardest tips, cut them in half and remove the beard inside. This is done by plunging the artichokes in abundant salted water and blanching them for about 10 minutes. After this time, transfer them to cold water.

At this point, drain the artichokes and put them in a jug together with the sheep ricotta and blend everything well.

To the obtained cream, add the ricotta, the Parmesan and season with salt and pepper.

In the single-portion molds, put a drizzle of oil and pass some breadcrumbs, then fill them with the artichoke cream and sprinkle the surface with breadcrumbs and grated Parmesan.

Bake at 180 ° C for 20 minutes, but this could depend on the oven, so check their browning. Remove from the oven, unmold and serve lukewarm.

The Modern Kitchen

There artichoke omelette it is a classic dish of our kitchen and is a great idea for cooking the last artichokes of the season. But the recipe for artichoke omelette that I propose today is special, in fact it involves cooking in the oven instead of in a pan, so the result is one light artichoke omelette, with very little fat, very tasty but also very digestible. Try to do it, and you will see that afterwards you will do it alone baked omelettes.

Ingredients (doses for 4 people)

  • 6 artichokes (if possible the spiny artichokes from Albenga)
  • 6 eggs
  • a lemon
  • a handful of grated Parmesan cheese
  • a clove of garlic
  • a little marjoram or parsley (optional)
  • 2 tablespoons of extra virgin olive oil
  • Salt to taste.


1. Clean the artichokes cutting the stem, then remove the hardest outer leaves, and finally cut off the end with the thorns.

2. Cut the artichokes in half, remove the fluff inside (the so-called "hay"), then cut them into thin slices, then throw them in a bowl full of salted water and acidulated with the lemon juice (in this way the artichokes they will not become dark).

3. Cook the artichokes in a pan or in a saucepan with a tablespoon of olive oil, the peeled and crushed clove of garlic and a little salt.

4. When the artichokes are soft but not unmade, remove them from the heat and let them cool.

5. Gather the i cooked artichokes, grated Parmesan, eggs, and chopped marjoram or parsley (if you use them). Mix everything well, then season with salt.

6. Grease a large non-stick pan with a tablespoon of olive oil.

7. Pour the egg and artichoke mixture into the pan.

8. Cook the artichoke omelette in the oven at 180 degrees for about 20 minutes (but supervise cooking, since the exact time depends on the thickness).

9. Serve the artichoke omelette at room temperature.

The recipes of the Chef's Test and It's always noon

If you are interested in the recipe for this delicious dish entitled "Artichoke omelette", below you will find the list of ingredients and an exhaustive description of the procedure for cooking this delicious recipe.

  • 5 eggs
  • 3 artichokes
  • 1 onion
  • white wine to taste
  • mint to taste
  • 50 g of grated cheese
  • 100 g of pecorino romano
  • 100 ml of cream
  • Salt to taste.
  • extra virgin olive oil to taste

Break the eggs into a bowl and add a pinch of salt. Add some grated pecorino. Add a little cream to make it more frothy.

Cook the already cleaned and thinly sliced ​​artichokes in a pan. Add some onion. In a pan, put a drop of oil and cook the omelette. With the same excess cream, make a cream using the pecorino.

Prepare a waffle of pecorino cheese by putting some grated pecorino on baking paper in the microwave at 750watt.

Collect the omelette from the pan and then use the pastry rings to get some discs. Serve placing the cream at the base and alternating the circles of omelette with the wafer and the pecorino fondue.

Video of the recipe Omelette with artichokes

If you want to see the video of the recipe Christmas Artichoke Omelette Giunta proposed in the new edition of the cooking program La Prova del cuoco aired on RaiUno, below you will find the link for viewing.

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Sabrina's cookbook

One of my favorites is the artichoke omelette, which looks simple but slightly more complex than any other omelette. Not that making an omelette is as obvious as you might think, or rather it is if you throw a few eggs there and beat it like a scrambled egg (which still has its own reason), but a good artichoke omelette, and any other vegetable omelette, requires a different procedure that can improve it considerably.

I make a small digression I have never particularly loved meat and especially the offal, which are a delicacy of all poor Italian cuisine. In my house liver was often cooked and, as good Tuscans, tripe, but despite all the flattery and attempts made by my parents, I never managed to eat them, not even when I saw myself deliver a skewer with liver in one of the most famous hotels and sought after of Florence and decided that, in order not to make a fool of it, I would at least taste the poor morsel of liver so refined it ended up hidden under some pieces of bread in a corner of the plate, after I tried in vain to throw it down among the retching. Now you will tell me, but what does this story have to do with the artichoke omelette? Well, when in my house liver or tripe was prepared, often also meat, I chose fried eggs or omelettes, I would have eaten tons of it. For this reason, when I say that the artichoke omelette prepared like this is the best, believe me, I am a true expert in the sector: D

As for the artichokes, I prefer those from my area, the Empolese, which are round, without thorns and with a slight purple hue, but all varieties are fine, as long as they are tender and tasty.

In the kitchen with Vanessa

This blog was created to share my passion for cooking, especially for desserts, with whoever wants to, through recipes and photos! I do not pretend to teach anyone to cook, in fact you will only find simple recipes taken from books, on the web or from my imagination!

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Artichoke omelette

The other day we had artichoke hearts in the freezer so my mom and I made this tasty omelette for dinner.

& # 8226 450 g of frozen artichoke hearts
& # 8226 extra virgin olive oil
& # 8226 garlic
& # 8226 parsley
& # 8226 5 eggs
& # 8226 Salt and pepper
& # 8226 grated parmesan

In a pan, cook the artichokes in oil with the garlic and parsley. Salt.
Beat the eggs with salt and pepper. Add the cooked artichokes and the grated Parmesan and mix well.
Cook the omelette in a non-stick pan with the oil on both sides. Serve hot.

With this recipe I participate in the collection UN EGG PER FRIEND of the blog & # 8220Note di cioccolato & # 8221.