Friday, 3 June 2016


“The process and organisation leading up to cooking the egg can tell you a lot about the cook.” - David Chang

Sometimes we find ourselves hungry at dinner time and there is nothing prepared. Rather than go and get fast take-away food, we go to the fridge, the freezer and pantry and cook something easy and tasty. This is one of our favourite “fast food” solutions. We buy artichokes in bulk, when in season, clean and parboil them, freeze them and they keep for a few months. Or you can use the jars of marinated ones, like I indicate below.

Artichoke Frittata
1 and 1/2 tablespoons olive oil
1 onion, halved, sliced thinly crosswise
170g jar marinated artichoke hearts, drained
6 eggs
1 garlic clove, crushed
1/2 teaspoon ground coriander seed
1/2 teaspoon dried mustard
Salt and freshly ground black pepper
2 tablespoons fresh continental parsley leaves

Preheat grill on medium-high. Heat oil in a 20cm-diameter non-stick frying pan over medium heat. Add onion and cook, stirring occasionally, for 5-6 minutes or until golden brown. Add artichokes and cook for 2 minutes or until heated through and add the garlic, stirring through until it is done.
Place the eggs in a jug and season with salt and pepper, coriander and mustard. Whisk until combined.
Pour the egg mixture over the artichoke mixture. Reduce heat to low and cook for 6-7 minutes or until frittata is set around the edge but still runny in the centre.
Cook under preheated grill for a further 2 minutes or until golden brown and just set. Remove from grill. Turn onto a chopping board.
Cut frittata into 8 wedges. Place on a serving platter and sprinkle with parsley to serve.

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