Artichoke Broad Bean Frittata Recipe

Ingredients

( for 4 people )

200g fresh broad beans, trimmed
100 g milk
8 eggs
4 pieces of mastic artichokes
1 lemon
3 sprigs of parsley
2 pinches fresh mint, chopped
2 cloves of garlic
İçim Kashkaval Cheese
240 ml apple cider vinegar
Extra virgin olive oil
Salt, black pepper

Preparation

Separate the hard leaves of the artichokes and cut them into slices. Put it in lemon water as you extract it to prevent it from darkening. Put the artichokes with the stems in a saucepan. Add 240 ml of apple cider vinegar, 3 sprigs of parsley and two cloves of garlic. Cover the pot and cook for 10 minutes over medium heat. Add the boiled pods, adjust the salt and cook for another 5-6 minutes. In a large mixing bowl, whisk the eggs together and mix with the milk, two tablespoons of İçim Milk, a pinch of salt, pepper and 2 pinches of fresh mint.

Remove the garlic and parsley from the pot and add the artichokes and pods to the eggs. Mix it all together and pour it into a mold 20 cm wide. Bake in the oven at 180 degrees for about 40 minutes. Serve hot.