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Italian cuisine with Therese: Tortino di carciofi

Serves 14


40 gr butter
2 leeks, thinly sliced
350 gr artichokes, drained, thinly sliced lengthways
14 eggs lightly whisked
80 gr grated parmesan
Parsley for decoration



  • Preheat oven to 200 C. Melt the butter in an ovenproof frying pan. Cook the leek until soft. Add the artichoke and stir.



  • Combine the egg, parmesan and 1/4 of the parsley in a jug. Season with salt and pepper. Add to the pan. Cook and lift the edge sometimes. When the base is set, let it bake in the oven until the frittata is set. Let it cool, then sprinkle the rest of the parsley.



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