Fava beans are the main event of any Primo Maggio picnic. But for something more plentiful to serve your friends and family, we suggest an artichoke frittata: frittata di carciofi. Rome’s love-affair with artichokes (carciofi) is well-known, and by the first of May and the height of Spring it is positively flourishing!
Head on over to Campo de’ Fiori – the main farmers’ market in Rome’s historic centre – and you’ll find the piazza awash with ripe, purple artichokes. Locals adept at selecting the finest crop of artichokes gather around the market stands, sourcing their produce in preperation for the day’s lunch. The artichokes’ subtle taste is put to perfect use in a satisfying frittata – a delicious, robust dish which makes perfect picnic food. Enjoy!
Serves: 2 adults
- 6 artichokes
- 4 eggs
- Salt and pepper
- 3 spoonfuls of vinegar
- Grated parmesan cheese
- Extra virgin olive oil
- Remove the hardest external leaves and outer tough stem from the artichokes. Soak the artichokes in water to which you have added 3 spoonfuls of vinegar.
- Chop and slice the artichokes, and boil them in the same vinegar soaked water to which you have added salt for 15-20 minutes.
- Drain the artichokes and mix with two eggs and a pinch of salt. Add the grated parmesan cheese, pepper, parsley and mix well.
- Put one teaspoon of oil in a frying pan and pour the mixture of eggs and artichokes. Fry the mixture on both sides. Serve at room temperature.
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