Paestum Artichoke Frittata

La storia di questo piatto

On the plain of Paestum, where the artichoke is round and tender and carries its own protected name, spring arrives early and tastes faintly of earth and sea air. Here the artichoke meets the egg in a quiet embrace, a humble Neapolitan-spring frittata that asks for nothing grand.

Ingredienti

• 6 pieces Medium artichokes (Tondo di Paestum IGP or Mammola)
• 8 pieces Eggs
• 2 cloves Garlic
• 15 g Fresh parsley (about 15 g, 4 tablespoons chopped)
• 6 tablespoons Extra virgin olive oil
• 50 g Grated pecorino
• 1 piece Lemon (juice for the acidulated water)
• 6 g Salt
• 1/2 teaspoon Freshly ground black pepper

Preparazione

1. Fill a large bowl with cold water and squeeze in the juice of one whole lemon: this will keep the artichokes pale. Clean the artichokes one at a time: remove the tough outer leaves, the prickly ones that aren't eaten, trim the top and peel the stem with a vegetable peeler, keeping it since it is very tender and is used. Cut each artichoke in half, remove any inner choke (the fuzz) with a teaspoon if present, then slice each half into thin wedges about half a centimeter thick, together with the stem in rounds. Immediately drop them into the acidulated water. Finely chop the parsley leaves (about 15 g, equal to 4 tablespoons chopped) and set aside; lightly crush the garlic cloves in their skins, without chopping them.
2. Heat 4 of the 6 tablespoons of oil in a wide pan over medium-low heat and add the crushed garlic: it should only gently perfume the oil, without taking on color. Drain the artichokes well, add them to the pan and sauté for 2-3 minutes, stirring. Season with 3 g of salt, add 3 tablespoons of water, cover and cook gently for 12 minutes, stirring occasionally and adding a splash of water if they start to stick. Pierce a wedge with a fork: it should slide in tender but not fall apart. Remove the garlic.
3. Remove the lid, raise the heat slightly and let the cooking liquid evaporate: the artichokes should stay moist, not swimming. If liquid remains in the pan, tilt the pan and drain it off with a spoon, otherwise the frittata will never set. Add the chopped parsley (the 4 prepared tablespoons), mix well and turn off the heat, letting it cool for 8-10 minutes: if the eggs meet the artichokes while still hot, they will cook on contact and form lumps.
4. In a bowl, beat the eggs with the pecorino, 3 g of salt (scant half a teaspoon) and half a teaspoon of freshly ground black pepper, with a fork, just until the mixture is homogeneous: it should not become frothy. Add the lukewarm artichokes and fold gently so that every wedge is well coated with egg.
5. Heat the remaining 2 tablespoons of oil in a generously sized 28 cm nonstick pan over low heat, pour in the mixture and level it with the back of a spoon. Cover with a lid and cook for 8-9 minutes: when the edges pull away from the pan on their own and, lifting the frittata slightly, you see a golden bottom, it's time to flip it. Use a flat plate and a confident wrist, without hesitating.
6. Slide the frittata back into the pan, uncooked side down, and cook for another 5 minutes over low heat: it should remain soft at the center but well set, not dry. Turn off the heat and let it rest for two minutes off the burner before cutting: the flavors settle and the slices come out clean. Serve warm or at room temperature. Note: the pecorino can be substituted one-for-one with caciocavallo, as tradition in Campania dictates.