Title: Artichoke Frittata
Categories: Eggs
      Yield: 4 servings
      6 md Artichokes
      2 tb Olive oil
      3    Garlic cloves, peeled,
      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.
  From the San Francisco Chronicle, 4/23/93.

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