Posts Tagged ‘artichoke omelette’

Described as a Catalan omelette by Patience Gray in her beautiful cookbook Honey from a Weed, I am making this for lunch:


It’s the morning after we return from the launch fortnight in the UK for my new cookbook, Mediterranean Cooking for Diabetics.

A predictably slow morning–I’m heavy-lidded and creaky.

It will thus be the lazy version–made with artichoke hearts from an Italian jar (bounty from a trip to Tuscany)–surprisingly good!

Patience Gray’s version uses fresh artichokes (a lot more work!).

It reminds me of lunches eaten over 40 years at la Sostanza in Florence–discovered by chance on a trip in 1978.


I always order artichoke omelette–served flat–and a plate of white beans with olive oil.


In a beauty contest, Sostanza’s omelette (tortino) wins…

Patience says the Catalan version is served folded.

Chose where you are having lunch–in Florence at Sostanza or a little restaurant on the Spanish Costa Brava (Wild Coast)–folded or flat–it is delicious.

I’m choosing Sostanza and making it as a single omelette to be divided in two.


For the Look, I might try Patience’s version next time–i.e. folded!

Tasted good like this, though.


Serves 2

1 tin/jar cooked artichokes–drained and sliced on the vertical

2 tbs olive oil

2 tbs parmesan cheese–grated

4 eggs

salt and pepper

Gently fry the artichoke slices in the oil.

Season the egg mixture.

When the artichokes are nicely browned, turn up the heat and add the egg mixture.


Push back the liquid from the rim of the pan, letting the liquid mixture run into the spaces.


Sprinkle over the parmesan and slip the omelette out of the pan and onto a plate.








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I like a plate of beans–with olive oil swirled over them.

Plate of white beans and olive oil at La Sostanza, Firenze. An aside to their famous artichoke omelette.

There are good quality beans available now in glass jars. Quickly  heated up and plated.

But perhaps you have a packet of dry white beans that may have spent some time on a shelf–daring you to do something about them?

Ever present, silently reproachful, waiting for some action–they can be intimidating!

The sooner they are treated the better and it’s simple this way.

Put half a pound of dry beans in a bowl and cover them with cold water.

Leave to soak overnight.

Heat the oven to 170C/340F.

Drain the beans and rinse them.

Put them into a medium casserole/pot/pan and cover them again with a top-of- the-thumb joint of cold water.

Cover the casserole and bring it to the boil.

Place it on the middle shelf of the oven and leave for 40 minutes.

Test for softness, leaving it longer if necessary–the older the beans, the longer it will take.

Add a teaspoon of salt to the casserole and leave to cool in the liquid.

When you are ready to eat, reheat them in a little of their liquid, adding half an organic vegetable stock cube, crumbled.

Drain the beans and serve them hot. Season to taste with salt and pepper, adding a swirl of the best olive oil you have.

The plate of beans I can do, but the high-sided omelette filled with crispy roasted artichokes still eludes me.

Un de ces jours! 

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