Another light but delicious recipe to enjoy those Summer days when it is too hot to trap yourselves in the kitchen or when on vacation and you need something light for you and the family. The original recipe demands the "Tinos island variety" of artichokes but of course it is not possible to be found abroad. Try to find small and tender artichokes and the recipe will not lack in taste at all
Recipe of Christoforos Peskias,
a prominent Cypriot Head Cook
a prominent Cypriot Head Cook
from "Gastronomos" magazine of "KATHIMERINI" newspaper (2010)
Ingredients (serves 2-4):
8 artichokes (preferably the Tinos variety if you are in Greece)
1/2 a lemon
2-3 tbsp of olive oil
1 whole clove of garlic
4 eggs
2 tbsp of cream (35% fat) or milk
50gr. of Greek Kefalotyri cheese, grated (or other hard salty cheese)
1 tbsp of fresh rosemary, finely chopped (or 1/2 tbsp of dried, crushed)
salt
pepper
Method:
Remove and discard the artichoke stalks. Discard the hard outer leaves of the artichokes until you are left with the soft light-green leaves. Cut into the tops until you reach the soft center. Rub thoroughly with the lemon half so they won't go black and bruised and leave for a few minutes in a bowl filled with cold water. Cut the artichokes first into thick strips lengthwise and then in thin slices.
Warm the oil in a spacious non-stick frying pan in low heat. Sauté the artichokes and the garlic for about 10-15 minutes, removing the garlic clove when it starts getting coloured.
Preheat the oven to 180°C.
Meanwhile, in a large bowl beat the eggs well with a whisk along with the cream, the cheese and season with salt and pepper.
When the artichokes are tender sprinkle with the rosemary and sauté for another 30 seconds. Pour over the egg mixture and cook in low heat for 4-5 minutes. Flip the omelette using a large plate and cook the other side for another minute or so.
***Alternatively, bake the omelette in a small baking dish in a preheated oven at 180°C for about 6-10 minutes (depending on the depth of the dish and the thickness of the omelette).
8 artichokes (preferably the Tinos variety if you are in Greece)
1/2 a lemon
2-3 tbsp of olive oil
1 whole clove of garlic
4 eggs
2 tbsp of cream (35% fat) or milk
50gr. of Greek Kefalotyri cheese, grated (or other hard salty cheese)
1 tbsp of fresh rosemary, finely chopped (or 1/2 tbsp of dried, crushed)
salt
pepper
Method:
Remove and discard the artichoke stalks. Discard the hard outer leaves of the artichokes until you are left with the soft light-green leaves. Cut into the tops until you reach the soft center. Rub thoroughly with the lemon half so they won't go black and bruised and leave for a few minutes in a bowl filled with cold water. Cut the artichokes first into thick strips lengthwise and then in thin slices.
Warm the oil in a spacious non-stick frying pan in low heat. Sauté the artichokes and the garlic for about 10-15 minutes, removing the garlic clove when it starts getting coloured.
Preheat the oven to 180°C.
Meanwhile, in a large bowl beat the eggs well with a whisk along with the cream, the cheese and season with salt and pepper.
When the artichokes are tender sprinkle with the rosemary and sauté for another 30 seconds. Pour over the egg mixture and cook in low heat for 4-5 minutes. Flip the omelette using a large plate and cook the other side for another minute or so.
***Alternatively, bake the omelette in a small baking dish in a preheated oven at 180°C for about 6-10 minutes (depending on the depth of the dish and the thickness of the omelette).
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