easiest way to make homemade Tortino di carciofi (artichoke frittata)

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tortino di carciofi (artichoke frittata). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tortino di carciofi (artichoke frittata) is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tortino di carciofi (artichoke frittata) is something that I’ve loved my entire life.

Table of Contents


  • 20g butter
  • 1 leek, trimmed, thinly sliced
  • 170g btl artichokes, drained, thinly sliced lengthways
  • 7 eggs, lightly whisked
  • 40g (1/2 cup) finely grated pecorino or parmesan
  • 1/3 cup chopped fresh continental parsley


  • Step 1
    Preheat oven to 200�C. Melt the butter in a 16cm (base measurement) ovenproof frying pan over medium heat. Cook the leek, stirring occasionally, for 3 minutes or until soft. Add the artichoke and stir to coat.
  • Step 2
    Combine the egg, pecorino or parmesan and 1/4 cup of the parsley in a jug. Season with salt and pepper. Add to the pan. Cook, lifting the edges occasionally, for 8 minutes or until the base is set and the top is slightly runny. Bake in oven for 7 minutes or until the frittata is just set. Transfer to a plate and set aside for 10 minutes to cool slightly.
  • Step 3
    Sprinkle the frittata with the remaining parsley.

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