Text 17511, 82 rader
Skriven 2011-11-07 04:33:00 av DAVE DRUM (1:123/140)
Ärende: SFGate 973
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baby Artichoke Fritatta
 Categories: Eggs, Vegetables, Pork, Cheese
      Yield: 4 servings
 
    1/2    Lemon
      1 lb Baby artichokes
      3 tb Olive oil
    1/4 c  (to 1/2 c) chopped spring
           - onions or shallots
      2 cl Garlic; fine minced
           Salt & pepper
      6 lg Eggs
      3 tb Half-and-half or cream
    1/4 c  Freshly grated Parmesan or
           - Romano
      2 tb Chopped Italian parsley
      4    Strips crisp fried bacon;
           - crumbled
 
  By Karola Saekel, Chronicle contributor
  
  This versatile dish makes a nice first course or light
  supper served hot, or a great picnic take-along to be eaten
  at room temperature.
  
  Squeeze the lemon into a large bowl of cold water and drop
  the lemon half in the water. Prepare artichokes by snapping
  off leaves until you get to the pale yellow core. It's OK if
  there is a little green left at the tips. Cut off the top
  third of each artichoke. Cut off the stems, rounding the
  edges of the bottoms with a sharp small knife. Immediately
  drop each choke as it is ready into the acidulated water.
  
  Any trimmed choke that is bigger than your thumbnail should
  be cut in half or quarters.
  
  Heat 2 tablespoons of the oil in a large nonstick, ovenproof
  skillet. When the oil is hot but not smoking, drain chokes
  and pat dry. Add to the skillet and saute over medium-high
  heat, stirring frequently with a wooden spoon, for 4
  minutes. Add the spring onions and garlic. Saute for 5 to 6
  minutes, until the chokes can be easily pierced with the tip
  of a sharp knife. Transfer to a bowl lined with a double
  thickness of paper towels to absorb excess oil. Do not wash
  the skillet. When the vegetables have drained, remove the
  paper towels, then season the vegetables with salt and
  pepper. Let cool.
  
  Preheat the broiler.
  
  Beat the eggs with the half-and-half, cheese and parsley.
  Add the cooled vegetables and optional bacon.
  
  Heat the remaining 1 tablespoon oil in the skillet over
  medium heat. Pour in the egg mixture. Cook for about 5
  minutes, until the frittata is softly set, occasionally
  lifting the edges with a spatula to let the liquid egg
  mixture run underneath. Then, run the skillet under the
  broiler for a minute or two to lightly brown the top.
  
  Transfer the frittata to a large heated plate.
  
  Serve warm or at room temperature.
  
  Refrigerate leftovers but let come to room temperature
  before serving.
  
  Serves 4 as a main dish; 6 as an appetizer.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 19 June 2011
  
  Uncle Dirty Dave's Archives
 
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