Artichoke Frittata
Source of Recipe
From the San Francisco Chronicle
Recipe Introduction
Yield: 6 Servings
List of Ingredients
6 med Artichokes
2 Tbsp Olive oil
3 Garlic cloves,Peeled &
-Minced
3 small Red potatoes (about 1/2 Lb)
-Grated
8 Eggs,Well Beaten
1/2 tsp Salt
1 tsp Black Pepper,Ground
1 Tbsp Oregano,Chopped
1 Tbsp Chives,Minced
1 tsp Rosemary,Minced
This thick and sturdy herbed omelet lets the full flavor of fresh
artichokes shine through. Boil artichokes until just tender. Remove
leaves and discard. Cut hearts into 1/2- inch cubes. Heat the olive
oil in a medium sized, heavy bottomed skillet over medium heat. Add the
garlic and saute until translucent, 2 to 3 minutes. Reduce heat
slightly and add the artichoke cubes; saute until tender, about 10
minutes, stirring often. Add the grated potatoes and cook for another 5
minutes. Add the eggs, salt, pepper and herbs. To set the eggs, let
them cook for 2 or 3 minutes, without stirring, then lift the set edges
and tilt the skillet slightly to let the uncooked egg run underneath.
Repeat until the egg is set. Serve hot or cold, cut into wedges.
Recipe
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