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Egg and Artichoke Tortino

A Florentine egg and artichoke tortino where lightly fried artichoke slices are enveloped in a swirled egg nest.

Makes Makes 2 dishes (must be cooked separately).

From YouTube

artichokeeggitalianpan-frytortino
Illustration of Egg and Artichoke Tortino
Illustration

Ingredients

  • 2 or 3 artichokes
  • 6 large eggs, at room temperature
  • grated Parmigiano Reggiano
  • salt
  • extra virgin olive oil
  • 2 lemons
  • 1 cup all-purpose flour
  • 1.5 cups ice water
  • 2 cups vegetable oil
  • cornstarch
  • pepper, to taste

Steps

1Prepare artichokes and batter

  1. Prepare a bowl of acidulated water using 1 lemon.
  2. Trim 2 or 3 artichokes and cut them into thin slices.
  3. Drop the artichoke slices into the acidulated water.
  4. Heat 2 cups vegetable oil in a small saucepan to 350-375°F.
  5. Combine 1 cup all-purpose flour in a small bowl.
  6. Add the cornstarch.
  7. Add 1.5 cups ice water and mix gently to form a thin batter.
  8. Drain the artichoke pieces and drop them into the batter.
  9. When the oil is heated, shake most of the batter off a few artichoke pieces and carefully drop them into the oil.
  10. Gently stir the artichoke pieces to keep them separate and fry until they begin to brown, about 3-4 minutes.
  11. Remove the fried artichoke pieces with a slotted spoon and drain on paper towels. Season lightly with salt.
  12. Continue frying until all the artichokes are cooked.

2Prepare egg mixture

  1. Break 3 large eggs into a small bowl.
  2. Add a little grated Parmigiano Reggiano.
  3. Add a pinch of salt.
  4. Beat the eggs well, until the color is uniform.

3Cook the tortino

  1. Heat a 2-quart (or smaller, but 2-quart pans are easy to find) straight-sided sauté pan over medium-high heat until the sides are almost as hot as the bottom.
  2. Add 3 tbsp extra virgin olive oil to the pan then tip and turn the pan to coat the sides.
  3. Place half the fried artichoke pieces in the middle of the pan.
  4. As soon as they start sizzling, slowly add the egg mixture in a thin stream directly onto the artichoke pieces.
  5. Tilt the pan to one side and move it in a circular motion, just like the Julia Child omelet swirl.
  6. Use a fork to turn the tortino against the side of the pan.
  7. Continue turning the tortino, encouraging the remaining raw egg mixture to flow out and form the nest.
  8. When nearly all the egg mixture is cooked, scoop the tortino into a heated shallow bowl and set aside.
  9. Repeat the cooking steps for the second tortino.
  10. Drizzle extra virgin olive oil over the tortino and serve with a slice of lemon, salt, and pepper to taste.