Artichoke Egg Cake

Ingredients

• 2 cloves garlic
• 6 young artichokes
• 1 tbsp Lemon Juice
• 1 handful parsley
• soft butter (for the pan)
• 4 tbsp olive oil
• 2 tbsp flour
• Salt
• 6 Eggs
• black pepper (freshly ground)

Instructions

1. 1.

   Peel and finely chop the garlic. Clean the artichokes, remove outer tough leaves, cut stems to 3‑4 cm, peel, and halve whole artichokes (remove the choke if desired). Slice into about ½ cm thick pieces and soak in lemon water for ~5 minutes. Rinse parsley, shake dry, pluck leaves and finely chop.

2. 2.

   Preheat oven to 180 °C fan‑forced. Butter a baking dish.

3. 3.

   Heat oil in a pan. Take artichokes from the water, pat dry, coat lightly with flour. Sauté slowly in the pan for about 15 minutes, seasoning lightly. Remove and place in the baking dish. Beat eggs with parsley, salt and pepper. Pour over the artichokes and bake for ~15 minutes until set.