Title: Artichoke frittata 3
 Categories: New, Text, Import
      Yield: 1 Servings
 
      1 tb Freshly squeezed lemon juice
           -or vinegar
      3    Artichokes; (about 1/2 pound
           -each)
      1 ts Salt
      4 tb Extra-virgin olive oil
      1 lg Onion,; finely chopped
      6    Extra-large eggs
           Freshly milled black pepper
      3 tb Freshly grated Parmigiano
      1 tb Chopped fresh marjoram, or;
           -1 teaspoon dried marjoram
      2 tb Coarsely chopped fresh
           -Italian parsley
 
  Preheat a broiler. Have ready a large ceramic bowl (do not use metal)
  filled with cold water to which you have added the lemon juice or
  vinegar. Trim only a thin slice from the bottom of the stem of each
  artichoke to remove the dark skin. Pare off all the green skin. The
  flesh of the stem is good. With your hand, pull off the tough outer
  leaves until you reach leaves that have tender, white areas at their
  base. (cut off only the upper part of the inner leaves that are dark
  green at the top and light greenish yellow at the base.) The inner
  rows of leaves are the tender part you want, so be careful not to cut
  away too much. Cut the artichoke in half lengthwise and, with a small
  knife, cut out the hairy choke and any other tough inner purple
  leaves. Immediately put the cleaned artichokes into the acidulated
  water to prevent them from turning brown. When all of the artichokes
  have been turned, drain them.
  
  Place each artichoke half cut side down on a surface and cut
  lengthwise into 1 /4-inch-thick slices.
  
  Bring a large saucepan filled with water to a boil. Add the
  artichokes and 3/4 teaspoon of the salt and boil until tender but not
  mushy. Fresh, young artichokes will be ready in approximately 5
  minutes; old, tough artichokes may take up to 10 to 12 minutes. Drain
  and allow to cool. In a small skillet over medium heat, warm 2
  tablespoons of the olive oil. Add the onion and saute until golden, 6
  to 8 minutes. Remove from the heat and let cool slightly. Meanwhile,
  in a bowl, beat the eggs lightly with a fork. Beat in the remaining
  Parmigiano with the oil, lemon juice, garlic, and pepper to taste.
  Drizzle over the fish. Sprinkle with the parsley. Serve at room
  temperature.