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Artichoke Frittata with Mozzarella and Basil


8 small artichokes
6 eggs
3 oz/85 g grated Parmigiano Reggiano cheese
Salt and freshly cracked black pepper
1 tbsp extra-virgin olive oil
7 oz/200 g fresh water buffalo's milk or cow's milk mozzarella cheese, cut into in/6-mm slices
cup/30 g chopped fresh basil


Serves: 4


Fill a large pot with cold water. Squeeze the lemon into the water to acidulate it. (This will help prevent the artichokes from oxidizing.) Leaving the stems on the artichokes, cut the sharp tips off the leaves with a pair of kitchen shears or a serrated bread knife and then submerge the artichokes in the water. Bring the water to a boil, reduce to a simmer, and then boil for 20 minutes or until a knife inserted into the bottom centre of an artichoke goes in easily. Drain and allow to cool. Remove most of the outer tough leaves (saving them for an afternoon snack with some extra-virgin olive oil and sea salt). Peel and trim the stems and cut away the bristly choke. Cut each artichoke into eight pieces. Preheat the oven to 400°F/200°C/gas 6. In a medium bowl, whisk the eggs with the Parmigiano and season with salt and pepper. Line a 9 x 9 in/23 x 23cm baking dish with parchment/baking paper and then grease with the olive oil. Lay the artichokes in the bottom of the dish and scatter the mozzarella on top, followed by another layer of artichokes, mozzarella and finally a top layer of artichokes. Sprinkle with the basil. Pour in the egg and Parmigiano mixture and move the dish about to evenly distribute the eggs. Bake for 25 to 30 minutes, or until set and golden. Serve at room temperature, cold or toasted on a lightly buttered griddle.

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