Last week we brought home a few pounds of beautiful baby purple artichokes in our local farm box. We quickly steamed up a few and served them with a simple and delicious melted vegan butter and fresh lemon juice mix that our neighbor recommended. After, we still had more than a dozen artichokes, and we wanted to find other ways to enjoy them.
We love frittatas because they are so easy and versatile; they’re the perfect way to use leftover veggies and enjoy a warm breakfast all week. This frittata is a little more complex than most, as it has two distinct prep stages – cooking the fresh artichokes, and then creating the egg mix. Prepping fresh artichokes takes longer than cracking open a can of artichoke hearts, but the results are totally worth the effort!
Fresh Artichoke Frittata
- 6 fresh artichokes baby or small
- 6 cups water
- 1 lemon juiced
- 1/2 cup wine rose or white
- 1 sprig fresh herb (e.g. savory, thyme, rosemary)
- 1 tsp Kosher salt
- 1 package chicken sausage Paleo or sugar-free
- 1 bell pepper yellow or red
- 1 bunch green onions
- 1 tsp fresh ginger minced
- 12 eggs
- 1 tbsp avocado oil
- Kosher salt to taste
- freshly ground black pepper to taste
- Bring the water, lemon juice, wine, kosher salt, and fresh herbs to a simmer in a large pot over medium-high heat.
- Cut the baby artichokes in half; slice off the stem and top of the artichoke. Aim to cut about an inch off the top; this is not an exact science as you really need to cut off all of the tough parts of the leaves. You only want to keep the parts that you’d typically eat.
- Peel the leaves off and discard until you reach the softer, lighter colored leaves.
- Add the artichokes to the simmering water for 20 minutes, or until they’re tender.
- Preheat your oven to 400 degrees F. Prep your veggies – finely chop the green onion and bell pepper, and mince the fresh ginger. Thinly slice your sugar-free chicken sausage.
- Add 1 tablespoon of avocado oil to a deep oven-safe skillet and heat on medium high. Add the green onion and ginger, and stir occasionally until they soften. Add the bell pepper and continue to saute for another 3-5 minutes. Season the veggies with Kosher salt and freshly ground black pepper, to taste. Add the sausage to the center of the skillet, and cook 5-8 minutes. Once the sausage begins to brown, mix everything in the skillet together.
- Beat the eggs in a medium bowl until they’re combined and a bit frothy. Season with Kosher salt and freshly ground black pepper, and pour the eggs over the mixture in your skillet.
- As the egg begins to set, evenly place the cooked baby artichoke halves into the mixture, cut side up (for aesthetics only). After 3-5 minutes, move the skillet into the oven and bake until the egg is entirely set and you can see a nice golden brown top, 5-7 minutes. Enjoy!