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Artichoke omelette |
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back to fried |
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| For 6 people clean 3 small roman artichokes and cut into long pieces. Cook them in a pan with half tablespoon of lardo or the equivalent of oil, moisten with a few tablespoon of dry white wine to keep them tender and season with a finely-chopped sprig of parsley, some salt and pepper. In the meanwhile, beat 6 eggs in a bowl with some salt, rise the flame under the pan containing the artichokes and when the latter appair to be tender enough pour over the egg. Allow to cook for a few minutes, then turn over and cook the other side for another few minutes on a high flame so that the outsides get nicely cooked and the inside remains soft | ||||
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