Artichokes In The Pan
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- artichokes
- good olive oil
- eggs
- salt and pepper
Instructions
- Prepare the artichokes as in No. 186 and shake off excess flour.
- Lay them in a pan of sputtering good oil and brown on both sides, seasoning with part of the salt and pepper.
- Pour beaten eggs (seasoned with the rest of the salt and pepper) over the artichokes and cook briefly, without overcooking.