Title: Artichoke and potato frittata
 Categories: Cheese, Eggs, Italian, Vegetables
      Yield: 4 Servings
 
      2 lg Potatoes -- peeled and
           Thinly sl
      2 tb Chopped onion
      4 tb Olive oil -- divided 3+1 T.
      1 pk Cooked artichoke hearts
      4    Eggs
           Salt and thyme -- to taste
    1/2 ts Thyme
           Beaten
 
  Rinse potatoes in water and pat dry. Mix with the onion. Fry slowly
  in the oil, turning often, until very reduced and tender -- about 30
  minutes. Let the potato mixture cool a little, then toss with the
  artichokes, eggs and seasonings. Heat 1 tablespoon olive oil in a
  skillet, add the mixture and cook slowly for 5 minutes. Slide out
  onto a plate, reverse back into the pan and let brown for another 5
  minutes. Serve lukewarm or cold, cut in wedges. Serves 2 to 4