Tag Archives: Artichokes

Artichoke And Leek Frittata

Frittata is basically a thick omelette packed with seasonal vegetables and freshly grated Parmesan cheese! it is a fairly easy dish to make and quite versatile, because you can be very creative with the ingredients and then you can serve the frittata either as a delicious side dish or a light vegetarian meal.

Frittata with artichokes, leeks and potatoes

Feel free to personalise your frittata and let your creativity be the limit! Go wild with it!! 🙂

Notes.

There are two methods you can use, to properly cook the top layer of the frittata (see step 7 of the recipe).

Cooking method 1 (using a large dish on top of the pan)
In order to cook both sides of your frittata you might have to turn it upside down during the cooking time. To do that, you can follow these steps:

1. Place a large dish on top of the frying pan (as you do with a lid),
2. Then, firmly pressing the dish against the pan, turn the whole thing upside down and carefully place the frittata on the plate.
3. Finally, slide the frittata back onto the pan and continue cooking for a few minutes.

Cooking method 2
The second, and simplest way to cook the top layer of the frittata would be to place the frittata in the oven for 10 minutes with the grill on, at the end of the cooking process (see step 7 of the recipe). Of course, in order to do that you need a flat metal pan, without plastic handles.

Frittata with artichokes, leeks and potatoes

Artichoke and leek frittata.

Ingredients

Serves 6-8

2 cloves of garlic (peeled)

4 artichokes, washed and cleaned

1 large potato, peeled and washed

2 leeks, peeled and washed (remove the hard part)

6 eggs

4 tablespoons Parmigiano Reggiano

1 tablespoon chopped parsley

1 tablespoon chopped marjoram (fresh or dried)

5 tablespoons of extra virgin olive oil

salt and pepper to taste

You need

a large frying pan  (28 cm)

a large flat plate (same diameter as the pan)

a large bowl

Method.

1. Remove all the hard bits of the artichokes, then cut into slices.

2. Sauté the artichoke slices with 2 garlic cloves (coarsely chopped) and 3 tablespoons of extra virgin olive oil.

3. When the artichokes have softened, add the leeks (roughly sliced) and the potatoes, cut into small pieces. Then add some water and simmer over a low heat, keeping the lid on until all the vegetables have slightly softened.

Frittata with artichokes, leeks and potatoes

4. Remove the lid, add the herbs and turn up the heat, until all the excess water evaporates. Turn off the heat and set aside.

Frittata with artichokes, leeks and potatoes

5. In a large bowl lightly beat 6 eggs using a fork, then add the cooked vegetables, 4 tablespoons of Parmesan cheese, salt and pepper. Mix well.

Frittata with artichokes, leeks and potatoes

Frittata with artichokes, leeks and potatoes

6. Put two tablespoons of extra virgin olive oil in a large frying pan, then pour in the egg mixture. Cook over a medium-low heat, until you get a nice crust underneath the frittata.

7. Turn the frittata upside down (using a large plate against the pan) and cook for another 5 minutes and turn off the heat.

Frittata with artichokes, leeks and potatoes

Frittata with artichokes, leeks and potatoes

Frittata with artichokes, leeks and potatoes

Frittata with artichokes, leeks and potatoes

Frittata di carciofi, porri e patate.

Ingredienti

Per 6-8 persone

2 spicchi d’aglio (senza buccia)

4 carciofi, lavati e puliti

1 patata grande, pelata e lavata

2 porri, lavati e puliti

6 uova

4 cucchiai di Parmigiano Reggiano

1 cucchiaio di prezzemolo tritato

1 cucchiaio di maggiorana tritata (fresca o secca)

olio extravergine d’oliva q. b.

sale e pepe q. b.

Cosa serve

una padella grande (28 cm)

un piatto grande ( dello stesso diametro della padella)

una terrina grande

Preparazione.

1. Rimuovete tutte le parti dure del carciofo, poi tagliate a spicchi abbastanza sottili.

2. Fate soffriggere i carciofi con 2 spicchi d’aglio (tagliati grossolanamente) in 3 cucchiai d’olio extra vergine d’oliva.

3. Quando i carciofi si saranno ammorbiditi, aggiungete i porri tagliati a fettine e le patate tagliate a pezzi (non tanto grossi). Aggiungete un po’ d’acqua e lasciate cuocere a fuoco basso, con il coperchio, fino a quando le verdure si saranno ammorbidite.

4. A fine cottura, aggiungete le erbe aromatiche, poi alzate il fuoco e fate ritirare l’acqua in eccesso. Quando tutta l’aqua si sarà ritirata, spegnete il fuoco e mettete da parte.

5. In una terrina grande, sbattete leggermente 6 uova con una forchetta, poi aggiungete le verdure cotte, il parmigiano, il sale, il pepe e mescolate bene.

6. Mettete due cucchiai d’olio extravergine d’oliva in una padella, poi versatevi le uova con la verdura. Fate cuocere a fuoco medio-basso, fino a quando si sarà formata una bella crosticina sul fondo.

7. Appoggiate un piatto piano sulla parte superiore della frittata, girate la padella (in modo da appoggiare la frittata sul piatto), poi fate scivolare la frittata delicatamente sulla padella (così la parte meno cotta sarà sul fondo). Fate cuocere ancora per 5 minuti e spegnete il fuoco.

Frittata with artichokes, leeks and potatoes

Amazing Artichoke and Pea Quinoa.

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Quinoa has become a very popular ingredient in recent years. Besides being very versatile, it’s considered by nutritionists to be one of the most important super foods for its numerous nutritional properties and it’s often used as a substitute for couscous in gluten-free recipes. Quinoa is also an excellent source of protein and amino acids, therefore is perfect for vegetarian and vegan diets.

I must thank my mother for this awesome recipe! She usually prepares meat dishes using artichokes, peas and potatoes. Being a vegetarian, I thought of using this amazing combination of flavours in a quinoa recipe, in order to create a delicious and perfectly balanced meal.

Cooking tip. After cutting the artichokes dip them in cold water and some lemon juice for a few minutes, to preserve the colour.

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Artichoke and Pea Quinoa.

 Ingredients 

for 4 servings

4 artichokes

200 g ( 7 oz) of peas

1 large potato

1 organic vegetable stock cube

1 large onion

1 clove of garlic

a bunch of parsley

a sprig of fresh marjoram

5 tablespoons extra virgin olive oil

salt and pepper to taste

400 ml (14 fl. oz) of vegetable stock (made with 400 ml of hot water and 1 organic vegetable stock cube)

For the quinoa.

1 cup quinoa

2 cups water

a pinch of salt

Quinoa preparation.

1. Wash the quinoa, using a strainer, under running water for a few minutes.

2. Put 1 cup of quinoa, 2 cups of water and a pinch of salt in a small pan, then cook for 15 minutes.

3. Turn off the heat and cover with the lid.

How to prepare the Vegetables. 

1. Peel, wash and finely cut the onion. Fry over a low heat for a few minutes. Cut the garlic clove, remove the green core, then chop and fry with the onion.

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2. Wash and trim the artichokes, removing all the sharp,  hard and hairy bits.  Cut each artichoke into 8 parts (also peel and cut the stems into small pieces) then add to the ingredients.

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3. Wash, peel and cut the potato into very small cubes.  Add the potato, pour 400 ml of vegetable stock into the pan and mix well.

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4. Then add the peas and cook for about 30 minutes over a low heat (cover with the lid and stir from time to time).

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5. Five minutes before the end of the cooking time, add the herbs ( finely chopped) and season with salt and pepper.

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6. Turn off the heat and serve the vegetables with the quinoa in the middle.

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Quinoa con Carciofi e Piselli.

Ingredienti

per 4 persone

4 carciofi

200 g di piselli

1 patata grande

1 cipolla grande

1 spicchio d’aglio

1 dado vegetale biologico

un mazzetto di prezzemolo

un mazzetto di maggiorana fresca

5 cucchiai di olio extra vergine d’ oliva

400 ml di brodo vegetale (fatto con 400 ml d’acqua bollente e un dado vegetale)

sale e pepe q b

per la quinoa

80 g di quinoa

200 ml d’acqua (ancora meglio se usate del brodo vegetale)

un pizzico di sale

 Preparazione della quinoa.

1. Lavate la quinoa, usando un colino, sotto il getto d’acqua del rubinetto per qualche minuto.

2. Fate cuocere in acqua leggermente salata (o brodo)  la quinoa per circa 15 minuti.

3. Spegnete il fuoco, coprite con il coperchio e lasciate riposare.

Preparazione delle verdure.

1. Pulite, tagliate finemente la cipolla e fate soffriggere a fuoco basso. Tagliate in due lo spicchio d’aglio, togliete l’anima, tritate e aggiungete al soffritto.

2. Lavate e pulite i carciofi, togliendo tutte le spine, le parti dure e fastidiose. Tagliate ciascun carciofo in 8 parti, tagliate anche il gambo a pezzetti e aggiungete al soffritto.

3. Pelate, lavate e tagliate la patata a cubetti molto piccoli. Mettete a cuocere la patata e aggiungete del brodo vegetale. Mescolate bene.

4. Aggiungete i piselli e fate cuocere a fuoco lento per 30 minuti con il coperchio semi chiuso, mescolando occasionalmente.

5. Quasi a fine cottura, aggiungete le erbe tritate finemente e condite con il sale e pepe.

6. A cottura terminata, spegnete il fuoco e servite le verdure con la quinoa nel centro.