Egg & Cheese Dishes: Roman Artichoke Omelet

A great specialty of Rome, tortino di car ciofi, is a baked omelet made with tender young artichokes, which are particularly flavorful in Italy. This one is made with frozen artichoke hearts as a substitute.

INGREDIENTS

1 package (9 ounces) frozen artichoke hearts.

One-quarter olive or vegetable oil.

One garlic clove, crushed.

Salt, and pepper to taste.

2 tablespoons fresh lemon juice.

Butter or margarine.

8 eggs, beaten.

One-third cup chopped fresh parsley.

THE COOKING

Defrost the artichoke hearts and cut each one lengthwise. Heat the oil in a skillet and add the garlic and artichokes. Saute until fork tender. Season with salt and pepper. Add the lemon juice. Spoon into a well-buttered shallow baking dish. Combine the eggs and parsley and pour over the artichoke mixture. Tilt to spread evenly. Bake in a preheated hot oven (400F) about 15 minutes, or until the eggs are set. Cut into wedges to serve.