Omelet with wild artichokes

Omelet with wild artichokes

Omeleta me agrioaginares
Title in Greek: 
Ομελέτα με αγριοαγγινάρες
Recipes Categories: 
Omelet with wild artichokes
Preparation Time: 
30 minutes

4 wild globe artichokes
Half cup (120 ml) olive oil 
1 cup finely chopped scallions (spring onions)
Half cup (120 ml) dry white wine
4 tablespoons finely chopped fresh dill
6 eggs
4 tablespoons milk 
1 tablespoon finely chopped fresh mint 

Cooking Time: 
10 minutes
Cooking Directions: 

- Trim the artichokes down to the tender hearts and bases by removing any tough outer leaves, and cut them into quarters. 
- Heat the oil in a heavy, nonstick skillet or frying pan. Add the artichokes and cook over low heat for a few minutes. 
- Add the scallions and cook, stirring occasionally, for 5 minutes more, until softened and translucent. 
- Pour in the wine and when the alcohol has evaporated, add 4 tablespoons water. Cover and simmer for 10 minutes, until the artichokes are tender and the liquid has reduced. 
- Stir in the dill. Meanwhile, lightly whisk the eggs in a bowl with the milk and season with salt and pepper. 
- Pour the egg mixture into the skillet or frying pan, shake gently to mix, and cook over low heat for about 10 minutes, until the eggs have set. 
- Serve immediately, sprinkled with chopped mint.

Note: This dish is traditional in Crete because wild artichokes grow everywhere in the Cretan countryside during the spring. It can also be made with cultivated artichokes. Wild artichokes are extremely spiny but they have no choke (the hairy, inedible interior). 
Unless the cultivated artichokes are very young, you will need to scoop out the choke with a teaspoon before cooking.

glqxz9283 sfy39587stf02 mnesdcuix8