Village-Style Artichoke Omelette

Artichoke omelette made with Kastania Extra Virgin Olive Oil on plaid tablecloth

Artichokes are native to the Mediterranean and have been a part of the Greek diet since ancient times. The artichoke harvest takes place every year between March and May, making artichokes a regular springtime meal for many Greek families.

In this video, Danae prepares an artichoke omelette in the village style, with fresh herbs and wild artichokes.  You can serve this delicious omelette for breakfast as a stand-alone meal, or at lunch as a “meze” along with other dishes.



  • 5 eggs
  • 5 to 10 fresh artichokes
  • 5 tbsp Kastania Extra Virgin Olive Oil
  • 1 sprig fresh rosemary
  • 1 tbsp fresh parsley
  • 1 tsp oregano
  • salt
  • pepper


  1. As you’ll see in the video, Danae boils her artichokes first and then places the hearts immediately into lemon water. This is a crucial step in order to keep the hearts from turning brown.

  2. Her recipe calls for 3-5 artichokes but you can make this recipe with as little as one.