Artichoke frittata
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Artichoke frittata
  Artichoke    Eggs  
Last updated 6/12/2012 12:57:11 AM. Recipe ID 19636. Report a problem with this recipe.
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      Title: Artichoke frittata
 Categories: Eggs, Steven
      Yield: 4 Servings
 
      6 md Artichokes
      2 tb Olive oil
      3    Garlic cloves, peeled,
           -minced
      3 sm Red potatoes (about 1/2
           -pound),  grated
      8    Eggs, well beaten
    1/2 ts Salt
      1 ts Freshly ground black pepper
      1 tb Chopped fresh oregano
      1 tb Minced fresh chives
      1 ts Minced fresh rosemary
 
  This thick and sturdy herbed omelet lets the full flavor of fresh
  artichokes shine through.
  
  Prepare artichokes (see recipe for Young Artichokes and Fava Beans
  Stewed in Olive Oil) and cut them 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.
  
  Serves 4.
  
  PER SERVING:  335 calories, 18 g protein, 31 g carbohydrate, 18 g fat
  (4 g saturated), 422 mg cholesterol, 524 mg sodium, 10 g fiber.
  




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Recipe ID 19636 (Apr 03, 2005)

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