“Life is like eating artichokes, you have got to go through so much to get so little.” – Thomas Aloysius Dorgan
Artichokes are in season and we love them at home. One of the first dishes we make is this omelette.
Artichoke omelette
Ingredients
4 globe artichokes
Juice of a lemon
Salt and pepper
2 tsp of ghee for each omelette
12 eggs
Parsley, chopped
Chives, chopped
3 tbsp grated Parmesan
Method
Cut the tops off the artichokes, spoon out the choke and discard; peel the stalk, down to about 10 cm from the base of the globe (discard the remaining hard stalk). Put the artichoke flesh and stalk in a pot of water with a squeeze of lemon to prevent them going brown. Add about 1/2 tsp of salt to the pot and bring to a simmer.
Cook the artichokes for about 10 minutes, until softened. Remove from the water and drain, leaving to cool. Pick away the tough outer leaves then slice the tender inner parts of the artichokes and stalks. Season with salt and pepper then fry in a little ghee until golden. Set aside.
Heat a little ghee in a non-stick pan. Crack three eggs into a bowl, whisk, then pour into the pan. Using a spatula, gently bring the sides of the cooked egg away from the edges of the pan. Tilt the pan to allow the runny batter to flow to the sides. This will help you cook the omelette evenly and quickly. Place a quarter of the artichokes on top, season with salt and pepper. Add herbs and grated cheese, fold along the centre and serve on a dish. Repeat for the other three omelettes.
Artichokes are in season and we love them at home. One of the first dishes we make is this omelette.
Artichoke omelette
Ingredients
4 globe artichokes
Juice of a lemon
Salt and pepper
2 tsp of ghee for each omelette
12 eggs
Parsley, chopped
Chives, chopped
3 tbsp grated Parmesan
Method
Cut the tops off the artichokes, spoon out the choke and discard; peel the stalk, down to about 10 cm from the base of the globe (discard the remaining hard stalk). Put the artichoke flesh and stalk in a pot of water with a squeeze of lemon to prevent them going brown. Add about 1/2 tsp of salt to the pot and bring to a simmer.
Cook the artichokes for about 10 minutes, until softened. Remove from the water and drain, leaving to cool. Pick away the tough outer leaves then slice the tender inner parts of the artichokes and stalks. Season with salt and pepper then fry in a little ghee until golden. Set aside.
Heat a little ghee in a non-stick pan. Crack three eggs into a bowl, whisk, then pour into the pan. Using a spatula, gently bring the sides of the cooked egg away from the edges of the pan. Tilt the pan to allow the runny batter to flow to the sides. This will help you cook the omelette evenly and quickly. Place a quarter of the artichokes on top, season with salt and pepper. Add herbs and grated cheese, fold along the centre and serve on a dish. Repeat for the other three omelettes.
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