*  Exported from  MasterCook  *
 
                             Artichoke Frittata
 
 Recipe By     :
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Eggs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      medium        Artichokes
    2      tablespoons   Olive oil
    3                    Garlic cloves, peeled -- minced
    3      small         Red potatoes (about 1/2 -- pound),  grated
    8                    Eggs -- well beaten
      1/2  teaspoon      Salt
    1      teaspoon      Freshly ground black pepper
    1      tablespoon    Chopped fresh oregano
    1      tablespoon    Minced fresh chives
    1      teaspoon      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.
 
  Posted by Stephen Ceideberg; May 11 1993.
 
 
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