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Globe Artichoke and Goats Cheese Frittata with Lovage

November 18, 2018

Lovage is a very savoury, celery-like tasting herb that has a wonderful affinity with eggs. Not easily found as a fresh cut herb however you can buy it as a plant from a nursery that flourishes in spring.


(Serves 6)

4 med Royal Blue potatoes, peeled & halved

3 globe artichokes

2 onions, thickly sliced

1/3 cup olive oil

½ tsp sea salt

8 lrg free-range eggs, lightly beaten

120 g goats cheese

½ cup Gruyere or cheddar cheese, grated

¼ cup lovage or 1 tbsp fresh thyme, finely chopped

¼ cup parsley, finely chopped

a few sprigs of lovage or Italian parsley, to garnish


  1. Boil the potatoes in salted water until tender and then thickly slice.
  2. Snap half the tough outer leaves of the artichokes off and then using a small knife, peel around the stalk and base. Cut away half the top of the artichoke and then slice in half lengthways. Using a small teaspoon scoop the fibrous section away from the base before thickly slicing the remaining prepared artichoke.
  3. Heat the olive oil in a heavy ovenproof frying pan and gently fry the onions and artichokes with the ½ tsp salt until softened and lightly golden.
  4. Turn the heat off. Gently stir through the potato before scattering with the grated cheese. Sprinkle over the chopped herbs and then pour over the lightly beaten eggs.
  5. Dot the goats cheese over the surface of the frittata before turning the heat back on medium. Gently cook for 3 minutes before placing the pan under a grill.
  6. Grill for 4 – 5 minutes until the whole frittata is cooked.
  7. Slide a palette knife around the edges to release and gently slide onto a serving plate before garnishing with sprigs of lovage.

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