Ingredients
- 3 Tbsp. extra-virgin extra virgin olive oil
- 10 x baby artichokes cleaned, choke
- Â Â removed, cut into thin slices and
- Â Â held in acidulated water
- 1 x garlic clove roughly minced
- 5 x Large eggs
- 2 Tbsp. finely-minced parsley
- 1 Tbsp. all-purpose flour
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. freshly-grated Parmigiano-Reggiano
Description
Preheat The Oven To 375 Degrees. In A 10-inch, Ovenproof Skillet, Heat The Extra Virgin Olive Oil Over High Heat Till Almost Smoking. Drain The Artichokes And Pat Dry, Then Add In…
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