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Vegetarian, Italy

Tuscan artichoke tortino with green salad

A Tuscan artichoke tortino is a thick Italian style omelet, started in a skillet and finished in the oven. It serves 4, takes 45 minutes, rates easy, and costs around €2.90 per person. The key is browning the artichokes well before adding the eggs, then baking just until the center is barely set.

Tonight, a Tuscan tortino, artichokes pan seared and set in beaten eggs, baked until golden, simple and tender all the way through.

Tuscan artichoke tortino with green salad
Total time
45 min
Difficulty
Easy
Cost per person
€2.90
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Spring
The kids
They generally like it

A Tuscan artichoke tortino sits somewhere between a thick omelet and a frittata. Sliced artichoke hearts get pan seared until they pick up color, then they're covered in eggs beaten with parmesan. The skillet moves to the oven, so the top turns golden while the inside stays soft. Parmesan brings the saltiness, parsley adds freshness, and the artichokes keep a little bite under the fork.

This is a weeknight dinner that comes together as easily as a plain omelet, but with more character. Kids tend to like it because it's soft and mild, with no sharp edges to dodge. Served warm with a green salad and country bread, it makes a full meatless meal that's simple to cook and easy to share around the table.

The ingredients

4 people

Fruits and vegetables

  • Artichoke hearts 8
  • Garlic 1 cloves
  • Flat leaf parsley 4 sprigs
  • Green salad 1

Dairy

  • Eggs 6
  • Grated parmesan 60 g

Bakery

  • Country bread 1

Pantry

  • Olive oiloften in the pantry 4 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Lactose, Gluten

The step by step recipe

  1. Slice the artichoke hearts thinly, then mince the garlic and parsley.

    If you're using fresh artichokes, squeeze lemon over them right away.

  2. Pan sear the artichokes in the oil with the garlic, then let them turn golden and soften. 12 min

    Cover the pan for a few minutes so they soften, then uncover to let them brown.

  3. Beat the eggs with the parmesan, parsley, salt, and pepper.

    Don't overbeat, just mix the whites and yolks together.

  4. Pour the eggs over the artichokes in the oven safe skillet, let set for 2 minutes, then bake at 200°C. 12 min

    The tortino is done when the center is just firm, it keeps cooking after you pull it out.

  5. Let it cool slightly, cut into wedges, and serve with the dressed salad and bread. 3 min

    A warm tortino tastes better than a piping hot one, so give it a little rest.

Our tips to get it right

  • Drain the artichoke hearts well before slicing them, excess water keeps them from browning properly in the pan.
  • Use a skillet with an oven safe handle, or wrap a wooden handle in foil before it goes in the oven.
  • Check doneness by giving the pan a gentle shake, the center should still jiggle slightly since it keeps cooking as it cools.

The variations

  • Swap the artichokes for sliced zucchini or bell peppers depending on the season.
  • Stir in a few cubes of prosciutto or pancetta if you're not keeping it vegetarian.
  • For a quick kids' version, cut the tortino into small squares and pack it cold, like a picnic bite.

What to serve it with

  • Well dressed green salad
  • Toasted country bread
  • A glass of dry white wine

Storage

The tortino keeps for 2 to 3 days in the fridge in a sealed container. Eat it cold or warm, or reheat it gently for a few minutes in the oven or in a skillet over low heat. Freezing isn't recommended, the eggs turn grainy once thawed.

Questions about this dish

Can I use frozen or jarred artichoke hearts?

Yes, frozen or jarred artichokes work fine and save time. Drain and pat them dry before pan searing, so they brown instead of releasing water into the skillet.

Can I make this tortino ahead of time?

Yes, it actually tastes better made ahead, since it's best served warm rather than hot. Make it the night before or in the morning, keep it in the fridge, then serve at room temperature or lightly reheated.

How do I know the tortino is cooked enough?

The center should feel just set, not dry, when you touch it. It keeps cooking a bit after it leaves the oven, so pull it out while it still jiggles slightly in the middle.

How can I turn this into a heartier dinner?

Add diced sautéed potatoes to the pan along with the artichokes, or serve the tortino with thick slices of country bread. A light soup to start rounds out the meal nicely.

How long does it take to make a Tuscan artichoke tortino with a green salad?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Tuscan artichoke tortino with a green salad?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Tuscan artichoke tortino with a green salad cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose, gluten. Always check the labels of the products you buy.

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