Makes 4 servings
You can use practically any ingredient you like to make a tortino following this recipe: asparagus, peas, chicory or any wild greens, peppers, sausage, onion, cheeses, and so on. Cook the tortino in a non-stick pie pan or a cast-iron skillet.
Ingredients
- 4 medium artichokes, cleaned (see note below)
- 2 tablespoons extra-virgin olive oil, plus additional for oiling pan
- 1/2 cup minced shallots or onions
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 cup dry white wine
- 8 large eggs
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons fresh marjoram, coarsely chopped
- Kosher salt, as needed
- Freshly ground black pepper, as needed
Directions
- Cut the artichokes into thin slices, slicing from top to bottom. The slices will separate into rings, a little like the way onion slices separate.
- Warm the olive oil in a saucepan. Add the shallots and sauté over medium-high heat until translucent, about 2 minutes. Stir in the parsley, followed by the artichokes. Cook for 2 minutes. Add the wine, cover, and cook to evaporate the alcohol and steam the artichokes. When the artichokes are tender, about 12 minutes, remove the pan from the heat and allow to cool somewhat.
- Preheat an oven to 325°F. Oil an 8-inch pie pan or cast-iron skillet.
- In a medium bowl, beat the eggs with the grated cheese, marjoram, salt, and pepper. Add the artichokes and mix until combined. Pour the egg mixture into the pan and slide it into the oven. Bake until the eggs are completely set, about 12 minutes.
