Artichoke, goats' cheese and truffle frittata


  • 3 medium globe artichokes
  • juice of 2 lemons
  • 10-12 eggs
  • 150 ml milk
  • small handful of chopped parsley
  • black pepper
  • 250 g goats' cheese, rind trimmed off
  • 2 tbsp olive oil
  • knob of butter
  • 150 g parmesan, grated
  • 2 tsp truffle oil
For the salad:

  • salad leaves
  • herbs, such as chervil, chives and tarragon
  • olive oil, for dressing
  • lemon juice, for dressing
  • black pepper


For A Sophisticated Version Of A Traditional Italian Omelette Try Sophie Mitchell's Appetising Recipe, Served With A Herb Salad

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