4 medium artichokes, cleaned (see note below)
2 tablespoons extra-virgin olive oil, plus additional for oiling pan
½ cup minced shallots or onions
2 tablespoons chopped fresh flat-leaf parsley
½ cup dry white wine
8 large eggs
½ cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons fresh marjoram, coarsely chopped
Salt and freshly ground black pepper, as needed
- Cut the artichokes into thin slices, slicing from top to bottom. The slices will separate into rings, a little like the way onion slices separate.
- Warm the olive oil in a saucepan. Add the shallots and sauté over medium-high heat until translucent, about 2 minutes. Stir in the parsley, followed by the artichokes. Cook for 2 minutes. Add the wine, cover, and cook to evaporate the alcohol and steam the artichokes. When the artichokes are tender, about 12 minutes, remove the pan from the heat and allow to cool somewhat.
- Preheat an oven to 325°F. Oil an 8-inch pie pan or cast-iron skillet.
- In a medium bowl, beat the eggs with the grated cheese, marjoram, salt, and pepper. Add the artichokes and mix until combined. Pour the egg mixture into the pan and slide it into the oven. Bake until the eggs are completely set, about 12 minutes.
Chef’s note: The way you plan to serve artichokes determines what steps need to be followed to prepare them. Fill a bowl with a mixture of water and lemon juice to hold artichokes after they are cut. Whole artichokes for stuffing or serving with a dip need to be trimmed of sharp barbs; kitchen scissors are the best tool for this task. Spread open the leaves and scoop out the purple tipped leaves and hairy filaments with a spoon. For artichoke hearts, cut away most of the tough outer leaves, making sure that you keep “caressing” the outer part with a halved lemon, which will keep the artichokes from turning black. Leave only the base and tender inner leaves behind. To make an artichoke bottom, cut the leaves completely away from the base of the artichoke.
From The Culinary Institute of America's A Tavola! Recipes and Reflections on Traditional Italian Cooking (Lebhar-Friedman, 2009).
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