Italian cuisine · Vegetable Dishes

Artichoke Tortino

Tuscan pan-fried egg cake with thin artichoke slices and plenty of Parmesan.

Ingredients · for 4 servings

• 8 artichoke hearts (fresh or frozen)
• 6 eggs
• 100 g Parmesan
• 1 lemon
• 2 cloves garlic
• 1/2 bunch flat-leaf parsley
• 3 tbsp flour
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Slice the artichoke hearts wafer-thin and drop them straight into water with the juice of half a lemon so they stay pale; then drain and pat dry.
2. Lightly dust the slices with flour and tap off the excess – this keeps them crisp while frying and later binds the egg mixture.
3. Heat 3 tbsp olive oil in a 24 cm nonstick pan, briefly fry the crushed garlic cloves and remove them, then fry the artichokes for 6–8 min. until golden brown, and salt them.
4. Whisk the eggs vigorously with two-thirds of the grated Parmesan, the chopped parsley, salt and pepper, and pour over the artichokes.
5. Set over low heat for 8–10 min. until the edge is firm, then flip the tortino onto a plate, add the remaining oil to the pan and slide it back in; fry a further 4–5 min. until both sides are golden brown.
6. Drizzle with the remaining Parmesan and the juice of the second lemon half, cut into pieces and serve warm.