Photo: Ernest Porzi
Artichoke Tortino
7 ingredients
Serves 4.
openrecipes
In Sicily in the spring, artichokes seem to be growing everywhere, wild in the fields and carefully tended in backyard gardens. The bumper crop is used in dozens of ways—deep-fried, stuffed, roasted over hot coals, tossed with pasta, braised with other spring vegetables—but this
Estimated Nutrition (whole recipe, rough)
399
Calories
18g
Protein
29g
Fat
22g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 lemon
- 2 large artichokes
- 1/4 cup olive oil
- 1 garlic clove, minced
- Sea salt and freshly ground pepper, to taste
- 8 eggs
- 1/2 cup grated Parmigiano-Reggiano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes