Omelette with artichokes

Submitted by enr on 26 Feb 2012
8 small fresh artichokes or 16 cores of frozen artichoke
juice of 1 lemon
60 g flour
125 ml olive oil
5 large eggs
salt and pepper
If you are using fresh artichokes, otrzhete tips and clean from a hard outer leaves. Cut the stem at the base, leaving two centimeters. Wash, cut into quarters and leave in a bowl of cold water with lemon juice for 15 minutes. Remove and dry. Roll fresh or thawed artichoke in a thin layer of flour. Heat the olive oil (no 2 tbsp) in a large skillet over high heat. Fry the artichokes for about 10 minutes, until light brown. Drain on kitchen towels. Discard oil from frying and add the remaining olive oil. Put the artichokes in the pan and put it on medium heat. Lightly beat eggs with salt and pepper and pour them on the artichokes. Leave the fire for 4-5 minutes. Carefully turn the omelet and simmer 4 minutes. Serve hot.
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26 Feb 2012
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