Artichoke and Spinach Frittata

Artichoke and Spinach Frittata

I first came across artichokes a little after I started food blogging and I shied away from them as they seemed a little intimidating at the time. Just over a year ago I finally got around to trying them and I have been hooked ever since! Over the winter I was using canned artichokes but I have been seeing fresh ones in the grocery stores the over last few weeks and I have just been itching to use them again. As luck would have it I recently came across this recipe for an artichoke and spinach frittata on Cara's Cravings that sounded really good. The spinach and artichoke combo reminded me of one of my favourite dips, the hot spinach and artichoke dip , which I can never get enough of. I made a few changes to the recipe including using fresh chopped dill, replacing the cheese with feta and of course using the fresh artichokes.

I started with 2 medium sized artichokes, and I quartered them after picking off the inedible outer petals and peeling their stems. I then removed the fuzzy insides and quickly blanched them before adding them to the frittata. Preparing the fresh artichokes took a bit of work but it was worth it! (Of course you could easily save yourself some time and simply use frozen or canned artichokes.) I ended up with nice large pieces of artichokes that gave the frittata a rustic feel to it and they were definitely tasty! The spinach, feta and dill flavour combo has been one of my favorites for a while now and it worked really well in this frittata and the artichoke took it over the edge making it that much better! Luckily I made enough that I will be enjoying this frittata for breakfasts for the rest of the week.

Artichoke and Spinach Frittata

Artichoke and Spinach Frittata

Servings: 4
  • 1 tablespoon olive oil
  • 1 small onion (diced)
  • 2 cloves garlic (chopped)
  • 1 (10 ounce) package fresh spinach (roughly chopped, or frozen that is thawed and squeezed of excess liquid)
  • 2 cups artichoke hearts (quartered)
  • 6 eggs
  • 1/4 cup Greek yogurt
  • salt and pepper to taste
  • 2 tablespoons dill (chopped)
  • 1/2 cup feta (crumbled)
  1. Heat the oil in a pan.
  2. Add the onion and saute until tender, about 5-7 minutes.
  3. Add the garlic and saute until fragrant, about 1 minute.
  4. Add the spinach and cook until it wilts.
  5. Mix the artichokes, eggs, yogurt, salt, pepper, dill, spinach and feta in a bowl.
  6. Pour the egg mixture into the pan and cook until the eggs are almost set, about 10-15 minutes.
  7. Transfer the pan into a preheated 400F/200C oven and let the eggs finish cooking, about 10-15 minutes.


Anonymous said...

Ahhh, Kevin. Finally a change from your overstuffed sandwiches. Now this dish does indeed look appetizing and yummy! And will try.

Jane said...

I know that dip! I once made too much of it for a party (is that even possible?) and turned the rest into a casserole with noodles and chicken.

This recipe is going straight into my "frittatas" folder!

Catherine said...

Oooh this looks so scrumptious Kevin! Love the presentation.

Melissa said...

You can eat the petals, just not the "choke"

The secret to the petals is steaming them and dipping them in something like a lemon/garlic butter sauce and scraping your teeth along the INSIDE of them.

The hearts are not the only edible thing. Those petals are actually quite tasty! Stuffed artichoke kind of works that way too. Its a tooth scrape thing.

Melissa said...

Melissa said...

GAH - ignore that last post.

Just google how to cook and eat an artichoke. The fleshy innards of the petals are to die for.

Velva said...

Artichokes seems to be a taste that you develop as you get older. I love them too. I try to use them often. Your frittata looks delicious.

jose manuel said...

Buenisima tortilla. Un saludo

Ana Powell said...

Excellent presentation, awesome photo, lovely flavours x

Rosa's Yummy Yums said...

Very appetizing! That frittata would be great with a nice salad!



Cherine said...

Your frittata looks great and it is a all time favorite of mine.

Joanne said...

Artichokes are one of my FAVORITE veggies. This looks like an awesome frittata.

My name is Lee! said...

Kevin, check out more artichoke recipes at at my blog,



Cara said...

lovely picture! I love this frittata and I can only imagine that it's even better with fresh artichokes. I finally found some baby artichokes and I am cooking with them tonight. I'm very excited!

Dawn said...

Looks great Kevin. I love Cara's Cravings.

The Short (dis)Order Cook said...

I never could get into chewing on artichoke leaves, but once I opened myself up to artichoke hearts in brine, I found a world of possibilities. They do work well with spinach, so this frittata looks great. The yogurt looks like a great way to make it creamy.

Anonymous said...

i was thinking of doing a frittata today... spring food! love the photo!

Melissa said...

@ The Short (dis)Order Cook

You do not CHEW the leaves. This is probably why people come to the misconception that they are inedible. You scrape your teeth across the fleshy side after you have them dipped in something. Or even plain they are pretty good, especially when you get closer and closer to the middle.

inglesita said...

Sounds delish! Love all of those ingredients. Since being introduced to your site, I have saved so many of your recipes into and tagged them by ingredient so I can find them easily. Any chance you might be able to have "recipe box/shopping list" functionality for your blog. Not sure if that works on blogs or if you'd have to have your own site, but that would be awesome.

Dani said...

i am so tempted to find some artichokes now! i shy away from them too, but u have convinved me to give 'em a try :)

Beth (Jam and Clotted Cream) said...

Frittata's are so quick and easy. Great photo

Fish Nat!on said...

This blog is blowing my mind

Anonymous said...

hey kevin, i gave you another shout out and used the awesome picture this time! links to your recipes are seriously going to be all over my blog, lol. thanks!

Anonymous said...

Hi kevin, I have pickled artichokes that I made myself. Please, I would be grateful if you could kindly direct me to any recipe that could substitute fresh artichokes hearts or canned artichokes hearts with my pickled artichokes hearts who are pickled as per the recipe by Mr Shaw, and contain some olive oil too as per the reserving recipe and are in the fridge.

Kevin said...

Anonymous: You could use the pickled artichokes in pretty much any recipe that calls for canned and some that call for fresh including this one.

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