pan recipe, preparation

Artichoke omelette is a wonderful dish and perfect for any occasion: here is the simple recipe for this dream course!

The artichoke omelette certainly needs no introduction: it is a colourful, tasty and refined dish, which is perfect to be proposed in any context, from a Sunday brunch to a dinner between amici o in family. Today we will see the classic recipe in a pan but you could also prepare the artichoke omelette in the oven, pouring the mixture into a pan instead of a pan. What are we waiting for? Let’s get started now!

Artichoke omelette
Artichoke omelette

How to make an omelette with artichokes

  1. First of all, start by cleaning the artichokes: work with a knife and your hands to remove all the leaves external, which would be too hard, the thorns and the internal beard. When you have obtained all the artichoke hearts, cut them coarsely. To prevent them from blackening, immerse them in a bowl of water with lemon.
  2. Take a non-stick pan, heat a drizzle of extra virgin olive oil and add the garlic (1 unpeeled clove). At this point, cook the artichokes by adding salt and pepper, blending with the white wine and finally trifling them with parsley.
  3. In the meantime break the eggsbeat them with a fork and add salt, pepper and the cheeseFinally, pour the mixture into the pan with the artichokes.
  4. After about ten minutes, start checking if the first side is cooked and if it is ready turn ithelping you with a plate.
  5. When both sides are crispy, the omelette is ready! Enjoy your meal!

If you liked the recipe for the artichoke omelette, find out preparation video.


This recipe is perfect when this vegetable is in season, which runs from the end of October to the beginning of May. We recommend that you keep it for at most 1 day in the refrigerator inside a container with an airtight lid. We do not recommend freezing.

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