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Ingredients
- 3 Tbsp. extra-virgin extra virgin olive oil
- 10 x baby artichokes cleaned, choke removed, cut into thin slices and held in acidulated water
- 1 x garlic clove roughly minced
- 5 x Large eggs
- 2 Tbsp. finely-minced parsley
- 1 Tbsp. all-purpose flour Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. freshly-grated Parmigiano-Reggiano
Directions
- Preheat the oven to 375 degrees.
- In a 10-inch, ovenproof skillet, heat the extra virgin olive oil over high heat till almost smoking. Drain the artichokes and pat dry, then add in to the pan with the garlic. Cook over high heat 5 to 8 min. Set aside.
- In a medium bowl, beat the Large eggs till frothy, then add in the parsley, flour, salt and pepper to taste and the cheese and mix well to combine. Pour this mix over the artichokes in the pan and return to the stove, cooking 4 to 5 min over medium heat to let the bottom set.
- Transfer to the oven and cook 15 to 20 min, till the edges set and the top begins to brown. Cut into wedges and serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 6 servings | |
| Calories 162 | |
| Calories from Fat 99 | 61% |
| Total Fat 11.12g | 14% |
| Saturated Fat 2.27g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 174mg | 58% |
| Sodium 106mg | 4% |
| Potassium 292mg | 8% |
| Total Carbs 10.1g | 3% |
| Dietary Fiber 6.9g | 23% |
| Sugars 1.12g | 1% |
| Protein 7.54g | 12% |
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