An elegant and tasty omelet. Use the frozen artichoke bottoms from Egypt which you can find in Middle Eastern stores, or hearts, which are more common in supermarkets.

　　

Ingredients

serves 2-4

　　7 ounces frozen artichoke bottoms or hearts (1/2 of 14-ounce package), defrosted

　　Salt

　　4 eggs

　　Pepper

　　1 clove garlic, crushed

　　A few sprigs of dill, finely chopped

　　A squeeze of lemon juice

　　1–2 tablespoons olive oil

　　

Step 1

Boil the artichoke bottoms or hearts in salted water to cover for a few minutes only, until tender, then drain. Chop and mash them, removing any tough fibers from the hearts.

　　

Step 2

Lightly beat the eggs with a little salt and pepper, the garlic, dill, and lemon juice, then mix in the mashed artichokes.

　　

Step 3

Heat the oil in a nonstick skillet, pour in the egg mixture, and cook over low heat with the lid on until the bottom sets. Put under the broiler and cook the top until lightly colored.

　　

Step 4

Serve hot or cold.

　　

Variation

Step 5

For a fava bean omelet, replace the artichoke bottoms with 1/2 pound fresh or frozen fava beans. I use a skinned frozen variety that you can find in Middle Eastern stores.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf