Simple stovetop frittata with artichokes, or frittata di carciofi as we say in Italian, is a tasty seasonal recipe that highlights beautiful artichokes in a light and easy frittata cooked on the stovetop.
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Stovetop frittata vs. oven baked frittata
In Italy, when we say frittata, we always mean that is cooked on the stovetop and not finished in the oven. We also have oven baked frittata, frittata al forno, but it is baked from the beginning in the oven and it is usually filled with vegetables or cold cuts, and some cheeses. Stovetop frittata is usually pretty thin while oven baked frittata is thicker and more like a crustless quiche.
The ingredients of this Simple stovetop frittata with artichokes
Very few ingredients and very basic. This is what you will need:
- artichoke
- garlic clove
- evo oil
- eggs
- salt and pepper
- optional: some grated or cubed cheese to add to the egg mixture, and/or some herbs (mint would be lovely with artichokes).
How to make Simple stovetop frittata with artichokes
- First, clean the artichokes: remove part of the stem, cut the tips. Remove the hardest outer leaves, until you get to the more tender ones, then cut the artichokes in half and and then into slices. Remove the inner "beard" (choke) if they have it. Also, cut some of the stem closer to the top and add it to the slices. Leave the artichokes in water acidulated with lemon to prevent them from oxidizing. Then drain, and pat dry.
- Secondly, in a bowl, beat the eggs, salt, and pepper together with a whisk or a fork. At this point, add cheese, if using.
How to cook frittata on the stovetop
- Heat the evo oil and garlic whole in a 9-10 inch non-stick skillet over medium heat. Add the artichokes, season with a little salt, and cook, stirring often, to brown them on both sides for about 5 minutes.
- Place a lid on the skillet and continue cooking on low until the artichokes begin to soften, about 5 minutes more. Remove the garlic and space the sliced artichokes so they cover the pan.
- Pour the egg mixture over the artichokes making sure to cover them all. Once the eggs start to cook, poke them in a few spots with a silicone spatula or a wooden spoon so that the raw liquid egg gets to the bottom. This ensures that all of the eggs in the pan cook evenly.
- Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes, and the top is about 80% cooked.
- Place a plate that is wide enough to cover the circumference of the pan or a flat lid and carefully turn it over so that the frittata flips onto it, then slide the frittata back into the pan with the cooked side facing up. Cook until the bottom is lightly browned, 1 to 2 minutes more.
- When cooked, transfer the artichoke frittata to a serving dish (no need to flip it again). Slice and serve.
When to have Simple stovetop frittata with artichokes
Simple stovetop frittata with artichokes is a nutritious meal full of protein, fibers, and minerals. In Italy, especially in Rome where I am, artichokes are at their peak season right now. They are beautiful and tender, and we try to take advantage as much as we can. We would have this frittata mainly for lunch or light dinner. Also, it is typical for Easter brunch, and for Easter Monday, Pasquetta, packed with other goodies and taken on an outdoor picnic.
What to serve with Simple stovetop frittata with artichokes
Serve it with a side salad and some bread. Also, in typical Italian fashion, make a sandwich with your leftover frittata. Panino con frittata is a popular lunch or snack all over Italy.
Buon Appetito!
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Simple stovetop frittata with artichokes
Simple stovetop frittata with artichokes. A seasonal recipe that highlights artichokes in a tasty and easy frittata cooked on the stovetop.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 artichoke
- 1 garlic clove, whole
- 2 tablespoons evo oil
- 5 eggs
- salt and pepper
Instructions
- First, clean the artichokes: remove part of the stem, cut the tips. Remove the hardest outer leaves, until you get to the more tender ones, then cut the artichokes in half and and then into slices. Remove the inner "beard" (choke) if they have it. Also, cut some of the stem closer to the top and add it to the slices. Leave the artichokes in water acidulated with lemon to prevent them from oxidizing. Then drain, and pat dry.
- Heat the evo oil and garlic whole in a 10-inch skillet over medium heat. Add the artichokes, season with a little salt, and cook, stirring often, to brown them on both sides for about 5 minutes.
- Place a lid on the skillet and continue cooking until the artichokes begin to soften, about 5 minutes more. Remove the garlic.
- In a bowl, beat the eggs, salt, and pepper together with a whisk or a fork. Add cheese, if using.
- Pour the egg mixture over the artichokes making sure to cover them all. Once the eggs start to cook, poke them with a silicone spatula or a wooden spoon in a few spots so that the raw liquid egg gets to the bottom. This ensures that all of the eggs in the pan cook evenly.
- Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes, and the top is almost cooked.
- Place a plate that is wide enough to cover the circumference of the pan or a flat lid and carefully turn it over so that the frittata flips onto it.
- Then, slide it back into the pan with the cooked side facing up. Cook until the bottom is lightly browned, 1 to 2 minutes more.
- When cooked, transfer the artichoke frittata to a serving dish (no need to flip it again). Slice and serve.
Notes
For a more intense taste you can mince the garlic and add mint, and/or some cheese to the beaten eggs. Also, if you cannot find artichokes, try replacing it with zucchini. Delicious!
The artichoke frittata is delicious both hot and cold and it keeps in the fridge in an airtight container for a couple of days. Leftover frittata makes a delicious sandwich (panino con frittata).
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main, Vegetarian
- Method: Stovetop
- Cuisine: Italian
Keywords: frittata artichokes eggs garlic easy simple stovetop italian light vegetarian spring
I love baking and kneading dough because it takes me to a happy place in my soul.
Ramya says
Cant wait to make this soon for me can i use zucchini as artichokes are difficult to find in Singapore cant wait to try in my oven and air fryer i never had simple stovetop frittata with artichokes before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
Zucchini are a delicious substitution! It's going to be really good. Thank you, Ramya!
Freya says
Such a delicious brunch/lunch dish, full of flavour and I just love artichokes!
★★★★★
It's so full of flavor, yes! Thank you!
Marta says
I feel like frittatas are so underappreciated. I made this stovetop version with the artichokes I picked up from the store and my entire family raved about how delicious it was.
★★★★★
So true, frittata is a tasty, nutritious and budget friendly meal. Happy you all loved it!
Amanda Mason says
So So good! I made this as a "make ahead" breakfast so I can have it ready to grab and reheat in the mornings before work and it's amazingly tasty! I love anything with artichokes and this one is so good!! Great recipe!
★★★★★
Great! I've never had frittata for breakfast but I know it's a great alternative for many people. Glad you enjoyed it!
Kayla DiMaggio says
Love the added artichokes in this recipe! It was so simple and delicious!
★★★★★
Thanks! Artichokes are so good and good for you. And a lot underrated. Glad you appreciated it!
Ann says
This sounds like a great week night meal! I love artichokes, but have a very limited number of recipes I use. This will be a great add!
★★★★★
Thank you! It makes a great weeknight supper with a salad!
Lauren Michael Harris says
This frittata was so quick and easy! Tasted great too - will make again!
★★★★★
Thank you! Yes, it tastes pretty great 😉 .
Heather says
This made for an easy delicious dinner… and also perfect for leftovers for lunch!
★★★★★
Thanks! Leftovers are great! Like I said, stuffed inside a sandwich, yum!
Lori | The Kitchen Whisperer says
An absolutely delicious dish for brunch or dinner! My family all loved it! Definitely a must make!
★★★★★
Thank you. So happy your family loved it. It is a favorite here!
Jacqueline Debono says
I love frittata and make them often. In fact, we made an asparagus one yesterday. Next I want to make this artichoke one. It sounds delicious!
★★★★★
Thank you! Asparagus frittata is another seasonal favorite, but here in Rome, artichoke is king 😉 .
Tammy says
I love how easy this is to whip up! I also love artichokes and its a delicious idea to add them to a frittata. So good!
★★★★★
Artichokes are good and good for you. Hapy you liked it!
Hayley Dhanecha says
I am loving this recipe, so easy and delicious too! Love artichoke but always bought bottled ones, first time I used fresh one and use your method.
★★★★★
Thanks! Canned artichokes are totally different ;). Thank you!