Artichokes grow beautifully in all Mediterranean climates, including that of coastal California. Their foliage is sculptural and a beautiful silvery green, and their stalks are topped with tight-leaved globes. If you let an artichoke flower, you’ll get a huge purple spiky mop-head that’s just gorgeous in a modern flower arrangement. But we like to eat them too much to let them flower!
Normally, artichokes are a tough wine match, but the richness of eggs and prosciutto make this dish work. A lemony Sonoma Chardonnay is a perfect pairing here. Just make sure it’s not too oaky.
- Yield: 6 Servings
- 3 globe artichokes
- 6 paper-thin slices prosciutto, finely chopped
- 2 small shallots, finely chopped
- 8 large eggs, beaten
- ¼ cup (60 ml) half-and-half/half cream
- ¼ cup (30 g) grated Parmesan cheese
- 1 tbsp finely chopped fresh chives
- ½ tsp salt
- ¼ tsp freshly ground pepper
- Preheat the oven to 350°F/180°C/gas 4.
- To trim the artichokes, pull off the tough outer leaves at the base. Cut off the top third of the artichoke crosswise, and continue trimming the leaves away until just the heart remains. Cut off all but 1 in/2.5 cm of the stem. Scoop out the choke with a spoon. Cut the artichoke hearts into 1-in/2.5-cm pieces. Set aside.
- In a large ovenproof sauté pan, sauté the prosciutto and shallots over medium heat until the fat is rendered and the shallots are translucent, about 5 minutes. Add the artichoke hearts and sauté until heated through, 3 to 5 minutes.
- Combine the eggs, half-and-half/half cream, Parmesan, chives, salt, and pepper and whisk to blend. Pour over the prosciutto, shallots, and artichokes in the pan. Cover, transfer to the oven, and bake for 15 to 20 minutes, or until the eggs are just cooked through. Run a spatula around the edge of the frittata to loosen. Invert onto a warmed plate and cut into wedges to serve.