Artichoke scramble is a traditional country dish from Savona and, more particularly, from the city of Albenga, famous for the production of these marvellous salad vegetables.
If, like me, you love artichokes, eggs and genuine flavours, this dish is for you. Moreover, the recipe can be prepared in a short time for lunch or dinner.
Have you ever been to Albenga? In addition to being a very fine municipality, in its famous plain (the only one worthy of its name in Liguria), travelling by car it is easy to come across signs of the type “home grown artichokes here”, “local artichokes for sale”.
One of the main crops in Albenga, in fact, is the violet thorny artichoke. This variety, in my opinion really excellent, is easily distinguished by the sharp thorns at the top of the outer leaves and the colour which ranges from dark green to violet.
Try this version with scrambled eggs: a dish that evokes other times… and find a few slices of good bread, if possible lightly toasted, to eat with it!
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Ingredients
Tools
Steps
Clean the artichokes, removing the harder leaves, cut off the thorny tip, divide them in half and remove the beard.
Cut into thin slices and put them to soak in cold water and lemon so that they do not blacken. Leave them in water for half an hour.
Peel and remove the core from the garlic clove (this step is optional) and put it to fry lightly in the frying pan with extra virgin olive oil.
Add the artichokes, salt a little, let them sizzle for a while and cover with the lid. Stir from time to time and, if the artichokes are drying out too much, add a little water. Cook for about ten minutes.
Remove the garlic, if you have put it in.
Meanwhile, in a large bowl, beat the eggs, milk, Parmesan cheese, salt and pepper.
Pour the mixture onto the artichokes, stirring rapidly with a tablespoon and mixing well.
The eggs must set but remain soft. Serve the artichoke scramble nice and hot.
Frequently Asked Questions (FAQ)
Can I make fricassea with other vegetables as well?
Certainly. Try zucchini, spinach, peas.
Varied doses for servings