+
0 (0)

Categories: Sides, Vegetarian

Savory Artichoke Matzo Brei

Matzo brei, among the best soul-satisfying starchy foods, is a chef's canvas, reflecting the image and nuances you choose: served like French toast, flavored with vanilla, cinnamon or almond extract and doused with maple syrup; or frittata-style, sauteed with onions, ... Read more

Total time: 35 minutes | Serves 4
  • 3/4 pound onions, very thinly sliced (3 cups)
  • 5 tablespoons olive oil, or 4 tablespoons olive oil and 1 tablespoon butter
  • 1 (8-ounce) package frozen artichoke hearts, thawed, patted dry between layers of paper towels, then sliced
  • 1/2 teaspoon minced garlic, optional
  • Salt
  • Freshly ground pepper
  • 1 tablespoon balsamic vinegar or red wine vinegar
  • 4 whole plain or egg matzos
  • 5 eggs
  • 3 tablespoons finely chopped fresh dill, plus more for garnish
  • 1 teaspoon dried oregano
  • Plain yogurt, optional
  • Chopped green onions, optional

Step 1Saute onions in 2 tablespoons oil in 10- to 12-inch heavy cast-iron or nonstick skillet over medium heat, lifting and turning them occasionally, until soft and golden at edges, 10 to 15 minutes. Add artichokes and garlic, if using, and continue lifting and scraping 5 to 7 minutes, or until artichokes are cooked through and onions are dotted with dark gold. Generously season with salt and pepper and add vinegar. Cook a few minutes over high heat, stirring, until vinegar is completely evaporated and just a soft, acidic sparkle remains. Taste again for seasoning, then remove from heat and let cool to room temperature.

Step 2Break matzos into 2- or 3-inch pieces and place in bowl. Cover with cold water and soak 5 minutes. Meanwhile, beat eggs in large bowl until light and foamy. Drain matzo in colander, pressing out water with your hands or back of a spoon, and add to eggs. Add dill and oregano and season with salt and pepper to taste. Stir in artichokes and onions and combine thoroughly.

Step 3Wipe out skillet thoroughly, and heat remaining 3 tablespoons oil over medium-high heat until sizzling. Add matzo batter all at once, and cook either frittata-style (in 1 piece, waiting until whole is golden brown before turning, 4 to 5 minutes per side side, or break it into sections with the spatula in order to turn it) or scrambled egg-style (lifting and turning pieces as different egg-soaked matzos begin to set), 6 to 8 minutes total. Or drop it in by heaping tablespoonfuls, like pancakes, and fry over medium heat until golden brown on bottom, then turn and fry until done to taste on the other side, (either golden and fluffy or more well-done and crisp), about 3 to 4 minutes per side.

Step 4Serve immediately with yogurt mixed with chopped onions and garnished with additional dill, if desired.

Each serving:
396 calories; 358 mg sodium; 266 mg cholesterol; 23 grams fat; 34 grams carbohydrates; 13 grams protein; 1 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sides
Pork apple sausage stuffing
Mendocino Farms' vegan curried couscous with roasted cauliflower
Hotel Condon corn bread
Tart of garlicky greens and black olives