Easy Italian Recipes

 MAKE 4 SERVINGS

- 1/2 lemon
- 2 large artichokes
- 1/4 cup (2 fl oz/60 ml) olive oil
- 1 dove garlic, minced
- Sea salt and freshly ground pepper
- 8 large eggs
- 1/2 cup (2 oz/60 g) grated Parmigiano-Reggiano cheese

In Sicily in the spring, artichokes seem to be growing everywhere, wild in the fields and carefully tended in backyard gardens. The bumper crop is used in dozens of ways—deep-fried, stuffed, roasted over hot coah tossed with pasta, braised wit other spring vegetables—but this tortino di carciofi, a simpli omelet, is a seasonal favorite.

Fill a bowl three-fourths full with cold water. Squeeze in the juice of the lemon half. Working with 1 artichoke at a time, cut off the top 3/4 inch (2 cm) of the leaves with a serrated knife to remove the prickly tips. Trim the stem even with the bottom. Pull off the tough, dark green outer leaves until you reach the tenderest, pale green inner leaves. Peel off the tough, dark outer flesh around the base of the leaves. Cut the artichoke in half lengthwise, and then scoop out the fuzzy choke at the base of the leaves. Cut each half lengthwise into slices 1/4 inch (6 mm) thick. Drop the slices into the lemon water. Repeat with the remaining artichoke. Let stand for 20 minutes.

Drain the artichoke slices and pat dry with paper towels. In a 9- or 10-inch (23- or 25-cm) flameproof frying pan over medium heat, warm the olive oil with the garlic. Sauté until the garlic begins to turn golden, about 1 minute. Add the artichoke slices and season with salt and pepper. Cover and cook, stirring occasionally, until the artichokes are tender, about 10 minutes.

Preheat the broiler (grill). In a bowl, whisk the eggs until blended, and then whisk in the cheese and a little salt and pepper. Uncover the pan, spread the artichokes evenly over the bottom, and slowly pour the eggs over the artichokes, trying not to dislodge them. Reduce the heat to medium-low and cook, uncovered, until the eggs begin to set, 1-2 minutes. Then, using a spatula, lift the edges of the egg to allow the uncooked egg to flow underneath. Continue to cook until the edges and bottom are set but the center is moist, about 3 minutes.

Transfer the pan to the broiler about 4 inches (10 cm) from the heat source and broil (grill) until the top sets and browns lightly, about 2 minutes. Watch carefully so that it does not overbrown. Slide the tortino onto a serving plate, cut into wedges, and serve

Buon appetito!