Skip to content Skip to footer
Artichoke and Pecorino Cheese Omelette

Let’s start with Mrs. Clotilde Lo Verde, who proposes an Artichoke and Pecorino Cheese Omelette, a simple yet tantalizing dish that conquers every palate. Just a drizzle of extra virgin olive oil to sauté the artichokes in a pan along with thinly sliced white onion, seasoned with a pinch of salt and black pepper. Once cooked, add the egg and cheese mixture, some minced mint leaves, and cook the omelette on both sides. A triumph of aromas and flavors.

Ingredients for 4 people:

  • 6 artichokes
  • 1 white onion
  • 1 tablespoon of grated pecorino cheese
  • 4 eggs
  • Salt
  • Black pepper
  • Extra virgin olive oil
  • A bunch of mint
  • 1 lemon


Clean the artichokes by removing the tough outer leaves. Slice them thinly and place them in cold water with half a lemon to prevent them from browning, for about 3 minutes.

Take a skillet, add a drizzle of extra virgin olive oil, pat dry the artichokes with a cloth, and sauté them together with the thinly sliced white onion, then season with salt and black pepper to taste.

Meanwhile, beat the eggs with a whisk or fork, add a tablespoon of pecorino cheese and some chopped mint leaves. Once the artichokes are golden brown, add the egg mixture and cook the frittata on both sides. Serve it hot.

FROM 20 TO 28 APRIL 2024

Cynara Festival © 2024. All rights reserved.
Website Powered by: Roberto Restivo

Privacy Policy Cookie Policy