Wednesday, 19 March 2008
Omeleta me Aginares: Artichoke Omelet
Ιn Greek: ομελέτα με αγκινάρες, pronounced oh-meh-LEH-tah meh ahg-ee-NAH-ress
April is peak season for fresh artichokes, making this a springtime favorite, but this omelet is delicious with frozen artichoke hearts as well. This is a Greek country omelet, which means that it's a hearty pie-type omelet, packed with vegetables, and makes a filling main dish.
* 2 pounds of artichoke hearts, fresh or frozen (requires about 4 - 4 1/4 pounds of fresh artichokes before trimming)
* 4 cups of salted water
* juice of 1 lemon
* 3 tablespoons of olive oil
* 1 teaspoon of fresh lemon juice
* 1 teaspoon of sea salt
* 6 eggs + 1 tablespoon of water, beaten with a fork
To prepare fresh artichokes: Remove the coarse outer leaves and stem. Cut off the top (down to just above the choke) and scoop out the choke with a spoon. Trim off remaining leaves around the sides to leave just the pale colored heart.
Rub the artichoke hearts with lemon as soon as each is cleaned and place immediately in a bowl of cold water with half the lemon juice (to prevent them from turning black) and set aside until ready to use.
In a large pot, bring the water to a boil. Add artichoke hearts and lemon juice and boil for 10 minutes. Drain well, and cut hearts into quarters.
In a 8-9 inch nonstick frying pan, heat the olive oil over medium-low heat. Add artichoke hearts, lemon juice, and salt, and cook for 20 minutes, stirring frequently, until very soft. Pour beaten eggs over the artichoke hearts and distribute evenly in the pan. Cook for 1 minute, turn, cook for 1 minute, and turn again.
To turn: Run a spatula under the sides and bottom of the omelet to loosen. Put a plate over the top of the pan and turn the omelet out onto the plate. Slide the omelet back into the pan to cook the other side.
With a fork, spread the middle of the omelet to check for doneness. Serve hot.
Yield: serves 4