Artichoke frittata

(courtesy of Dom Machi, director of student nutrition services and executive chef, Davis Joint Unified School District in Davis. Serves 6)

This recipe was handed down to Machi by his grandmother Florence. Nana Machi would make this frittata once a week as a lunch or snack for the hungry fishermen in the family who were working on the San Francisco Fisherman’s Wharf. The recipe easily adapts to any spring vegetable — replace the artichokes with 2 cups of chopped raw vegetables.

2 tablespoons extra-virgin olive oil

1 pound baby artichokes, ends of leaves and stems trimmed, sliced into thin wedges

¼ teaspoon sea or kosher salt

¼ teaspoon freshly ground black pepper

1 tablespoon Italian seasoning (or 1 teaspoon each chopped fresh oregano, rosemary, and thyme)

¼ cup water

2 garlic cloves, minced

8 large eggs

1½ tablespoons Parmesan cheese, freshly grated

1 tablespoon pecorino Romano cheese, freshly grated

Add olive oil to 10-inch, heavy, nonstick skillet on medium-high heat. Sauté artichokes, stirring often. Add salt, pepper, and Italian seasoning. Add water, reduce heat to low, and cover skillet to steam artichokes for 15 minutes or until done. Once artichokes are tender, add garlic and stir frequently for 1 minute. Set aside.

Beat eggs in medium bowl. Whisk in 1 tablespoon each Parmesan and Romano cheeses. Pour egg mixture into skillet with artichoke mixture and swirl to distribute eggs evenly. Cover skillet and cook over lowest heat 35 to 40 minutes. Frittata is done when toothpick inserted in center is clean when removed. Sprinkle remaining Parmesan cheese on top. Place plate on top of skillet, flip upside down, and invert frittata onto plate. Cool to room temperature and serve.

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