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Courgette frittata with baby artichokes

Arthur Potts Dawson from Market Kitchen
The addition of the courgette flowers and parmesan fill Arthur Potts Dawson's gently cooked egg dish with all the flavours of Italy

Courgette frittata with baby artichokes

Method

1. Remove the outer leaves from the artichoke and cut them into quarters. Heat the oil in a frying pan over a medium heat and add the artichokes and celery leaves to the pan, stir well to coat in the oil. Add the vinegar, a small knob from the butter, half the chervil and a twist of black pepper. Cook over a low heat for about 15 minutes until tender.

2. Cut the courgette flowers into thick shreds and half the courgettes themselves lengthways before cutting them into cubes. Melt the remaining butter in a small non-stick frying pan over a medium heat add the courgettes and flowers. Toss over the heat for 10 minutes until softened, lower the heat.

3. Whisk together the eggs, half the parmesan and the remaining chervil and stir into the courgettes. Cook over a low heat for 10 minutes until almost set. Sprinkle the remaining parmesan over the top, turn over and continue cooking on the other side for a minute or until fully cooked.

4. Tip the frittata onto a serving plate, top with the artichoke and drizzle with a little extra virgin olive oil.

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Serves: 2

Prep: 10 min
Cook: 20 min

Ingredients
4 baby artichokes
1 tbsp Olive oil
inner leaves from a bunch of Celery, roughly chopped
1 splash white wine vinegar
30g Butter
1 bunch chervil, roughly chopped
2 small courgettes, with flowers
2 Eggs
100g Parmesan, finely grated
extra virgin olive oil, to serve