Not wasting has become an awareness, so we want to offer you one very good recipe, easy and that gives us the satisfaction of reuse the artichoke stems, excellent in salads but superb in omelettes.
Ingrediants
- 4 eggs
- stalks of artichokes
- 2 tablespoons of Grana Padano
- salt
- pepper
- diced cheese
- extra virgin olive oil
Not all recipes provide for its use but i artichoke stalks they are excellent and should not be wasted. One of the possible options is to make the vegetable that gives flavor to an omelette, which has always been the most versatile and available dish to enhance all kinds of leftovers. In addition to the artichoke stems, we added some pieces of cheese, scamorza in particular, left over from another preparation. The principle is just this: use some of the cheese you have in the fridge before cutting it becomes a dangerous operation!
The omelettes are all good, which are created to reuse ingredients, such as spaghetti omelette, or as substantial and original single dish like the oven-blown omelette. In general, you can put almost everything in the omelette, inspired by what you have in the fridge, another unmissable idea is the baked omelette with courgettes and speck!
This recipe is the typical example of a recovery recipe, if you want more tips on how to reduce waste in the kitchen try our 20 anti-waste recipes to recycle leftovers.
OTHER TASTY RECIPES: Potato omelette, Tuscan-style egg and artichoke pie, Baked chicory omelette
How to prepare: Artichoke stem omelette
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
20 min
- Portions
-
2 – 4
How to prepare: Artichoke stem omelette
To prepare the artichoke stem omelette, start by cleaning the stems. Remove the leaves and with a sharp knife (the potato peeler is often not enough for this operation) remove the hard and stringy part that covers the heart of the stem. You will have to use only the central part, which is more tender and without filaments, the light green one. While doing this, keep a bowl of water next to you in which you have squeezed half a lemon, this will prevent the freshly cleaned stems from blackening. Using kitchen gloves, on the other hand, will save you from black hands.
Cut the stems into chunks. In a pan, heat a tablespoon of oil and sauté the shrimp in chunks for about 5 minutes.
In the meantime, break the eggs into a bowl, add 2 tablespoons of Grana Padano and diced cheese. Salt and pepper.
Pour the mixture over the artichoke stems. Move it, ‘break it’ in the first phase of cooking, when the omelette is compacted on one side you will not touch it anymore. Instead, turn it over with the help of a plate or lid.
Serve the artichoke stem omelette hot, lukewarm or cold according to your tastes. It is also excellent in sandwiches the day after.
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