Artichoke Frittata

Barnacle Bill and I LOVE artichokes.  It is one of the very few vegetables that we will buy, regardless of origins.  Seriously, we are artichoke addicts.  One year, just after Thanksgiving, we bought a case of artichokes.  The price was right, around $10 for 30 artichokes. We cleaned, steamed, marinated and froze them.  It was a satisfying project that kept us happily feasting on 'chokes through the winter.

A couple of years ago we went to California in November. We ate artichokes to our hearts content: in soup, in bread, in salads. For breakfast the day we left the Central Coast, we had artichoke omelets at Duarte's Tavern in Pescadero, CA. They were amazing: a tender crepelike omelets folded around a pile of sliced al dente artichoke hearts and mozzarella cheese.

This week we went a little crazy.  On Wednesday, we bought 4 normal artichokes.  On Thursday, during a rare stop at Whole Foods, we were tempted by 2 lovely long stemmed King artichokes.  I will ask Bill to take a photo: my photography skills will not do them justice.

Anyway, inspired by the memory of a great vacation, Swapbot Baking and a fridge full of beautiful 'chokes, I made frittata for breakfast.

Arichoke Frittata

4 large artichokes
1 lemon
salt

4 eggs
2 oz cheddar, shredded
1 teaspoonful chopped garlic
salt and pepper

Up to five days in advance:
Trim the tops of the artichokes, and peel the stems with a vegetable peeler.  Place them upside down in a in a pressure cooker on and squeeze lemon juice over all.  Sprinkle with salt, and add water to cover the tops of the 'chokes.  Bring pressure cooker up to full pressure, and cook 15 minutes.  Remove from heat and let cool naturally.  Place in a container and store for up to 5 days.

Preheat oven to 400 degrees.  Clean the artichokes by pulling off the outer leaves, and removing the choke.  Slice the hearts and stems. Heat a cast iron skillet on the stove.  Whisk eggs, salt and garlic in a bowl, gently fold in 'chokes and cheddar.  When the skillet is hot, add oil, then add egg mixture to the skillet in the oven.  Bake 20 - 25 minutes or until the frittata is puffed and brown.

What I Learned
The pressure cooker is an excellent way to cook artichokes.  It is energy efficient and much quicker than boiling or steaming.  Using a crockpot is also a timesaver.  Prep as you would for the pressure cooker, but put in your crockpot on high for 4 hours.   The outer leaves will retain a little bit of artichoke heart: save them to serve with dip.

Comfort food

Thursday's Meals

Potato and Egg Hero Redux
When I was a kid, my dad took my brother and I fishing. Sometimes we'd fish from a very small boat, sometimes from the beach. On early mornings, we'd stop at the local deli and buy a potato and egg hero to share. It was huge, made with an entire loaf of bread, and delicious.

1 tsp each butter and olive oil
2 fingerling potatoes, finely diced
1 large green onion, thinly sliced
1 small garlic scape, thinly sliced
salt
pepper
2 eggs, beaten
2 slices cheddar cheese
1 large pita, split into two very thin rounds

Over medium high flame, heat butter and olive oil in a small cast iron pan. Add onions, garlic and potatoes, add a pinch of salt, then cook until golden brown. Pour eggs over vegetables in pan, and lower heat to medium. Sprinkle with black pepper, cover and let cook a few minutes until set is set. place 1 slice of cheese to top of eggs, and place pita half on top. Flip out of pan onto cutting board, pita side down. Top with the remaining slice of cheese and pita. Let cool for a few minutes, then cut in half and pack in wax paper bags to go. Serves 2.

THE DISH REPORT
cutting board
knife
bowl
frying pan
spatula

LUNCH
Rice Cooker Jambalaya
olive oil
2 small green onions, sliced
1 garlic scape, minced
1 white turnip, diced
1/2 green pepper, diced
2 soy chorizo links, sliced diagonally
1/2 T Old Bay seasoning
3/4 C short grain brown rice
2 T tomato paste
2 1/2 C chicken broth

Turn on cooker and add olive oil. Add vegetables to rice cooker and cook until softened. Add soy-rizo slices and continue to stir/ saute until golden. Stir in Old Bay seasoning and continue to cook. Combine broth, paste and rice, stirring to dissolve tomato paste, then pour into cooker. Stir until combined. Cover and cook until the cooker finishes its cycle, stirring occasionally. Let cool and pack into bento boxes. Serves 2.

THE DISH REPORT
Knife
cutting board
wooden spoon
rice cooker bowl and lid
2 bento boxes