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OCTOBER 17
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Rome Travel Guide

Artichoke omelette


For six persons, clean three small Roman artichokes and cut them into long pieces. Fry them in a pan with half spoon of lard or oil and moisten with a tablespoon of dry white wine to keep them tender. In the meantime, beat 6 eggs in a bowl with salt and pour it in the frying pan with the artichokes when they are tender enough. Let the omelette cook for a few minutes on both sides on a high flame.

The omelette is ready when both sides are brown and the inside is soft.


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