Bruschetta with artichokes and eggs

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This is the recipe my granny used to prepare as soon as huge boxes of fresh artichokes arrived from our farmer of Albenga (btw in Albenga the best ever Italian Riviera artichokes grow!).

Before starting to clean for the whole afternoon tons of artichokes that would have then quickly blanched and put in the freezer “for later”, my granny used to slice 5 or 6 of the biggest artichokes on the fly, drop them in a pan with extra-virgin olive oil and garlic and made them quickly stew.

On the side, she beat the eggs just arrived as well – still dirty with chicken coop and wrapped in newspaper – adding two tablespoons of Parmesan cheese, minced fresh marjoram, the juice of half a lemon, salt and pepper.

When the artichokes were just tender, she poured the eggs into the pan, she stirred quickly to make them like a cream and called us to the table.

Separately he had already browned some slices of bread slightly soaked in milk: a greedy base to enhance even more her fresh artichoke “fricassea”.

Indeed this is the traditional name of the recipe: “Fricassea di Carciofi (artichokes fricassea)”. With “fricassea” in the Italian Riviera cuisine we mean a range of dishes made of stewed meat (preferably chicken or lamb) or vegetables (maily artichokes or roots) “strung together” by beaten eggs and lemon juice. The origin likely is the French “fricassèe”.

Below the recipe of my granny’s artichoke fricassea served on yummy fried bruschetta, for 4-6 people. It can be an excellent main dish for a light lunch or an appetizer or, with mini croutons, it can accompany an aperitif with white wine (better if a bottle of DOP Pigato from the West Italian Riviera).

 

 

 

 


 


 

 



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Ciao! I’m Enrica

a home cook, food researcher and experience curator born and bred in Liguria.
I study, tell, cook, share and teach Ligurian cuisine and the culture surrounding it.
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