Title: Artichoke Frittata
Yield: 4 servings
6 md Artichokes
2 tb Olive oil
3 Garlic cloves, peeled,
3 sm Red potatoes (about 1/2
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
medium heat. Add the garlic and saute until translucent,
2 to 3
minutes. Reduce heat slightly and add the artichoke
until tender, about 10 minutes, stirring often. Add
potatoes and cook for another 5 minutes. Add the
eggs, salt, pepper
To set the eggs, let them cook for 2 or 3 minutes,
then lift the set edges and tilt the skillet slightly
to let the
uncooked egg run underneath. Repeat until the egg
Serve hot or cold, cut into wedges.
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.
From the San Francisco Chronicle, 4/23/93.