How To make Artichoke Frittata
6 md Artichokes
2 tb Olive oil
3 Garlic cloves, peeled,
-minced 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. Posted by Stephen Ceideberg; May 11 1993.
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Artichoke Frittata - Market Kitchen
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Cheesy Artichoke and Roasted Pepper Frittata
This frittata is easy to make and it won't take too much of your time if you already have the ingredients on hand. The preps take only 15 minutes and then you let the oven do its job. The result is a filling egg-based dish perfect for your breakfast.
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How to Make an Artichoke Frittata Christmas Breakfast
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Mahalo cooking expert Miranda Valentine shows you how to make an artichoke frittata.
What You'll Need
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Ingredients
2 cans artichoke hearts, drained and chopped* 10 eggs, whisked together in a large mixing bowl
* Hot sauce
* 1/2 cup dried bread crumbs
* 1/2 tsp salt
* 2 tbsp
garlic* 2 tbsp artichoke water (drained from the cans of artichoke hearts)
* 1 sweet onion, chopped
* 1/2 cup grated Parmesan cheese
* 2 cups shredded Mexican blend cheese
Equipment
* Large skillet
* Large mixing bowl
* 9x13-inch casserole dish
Instructions
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1.
Preheat oven to 350ºF.
2.
Sauté artichoke hearts, garlic, onion and artichoke water reserve together in a large skillet over medium heat. Cook until onions and garlic are soft.
3. Meanwhile, add salt and the desired amount of hot sauce to the bowl of whisked eggs. Stir in the shredded Mexican blend cheese only (keeping Parmesan cheese to the side).
4.
Add the sautéed artichoke hearts, garlic and onion to the bowl of eggs. Stir.
5. Pour contents of bowl into a 9 x 13-inch casserole baking dish. Evenly distribute the
Parmesan cheese and bread crumbs on top.
6. Place dish in preheated oven and bake for 30 minutes or until eggs are firm and bread crumbs have turned golden brown. Serve warm, cold or at room temperature.
Frittata Variations
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1. To make a non-vegetarian version, add a cup diced ham or shredded chicken breast to the casserole before baking.
c
2. To keep it vegetarian but with a slightly meatier flavor, add one cup of sliced mushrooms or a can of cream of mushroom soup.
c Cook the mushrooms first to soften them.
3. Substitute different cheeses for the Mexican blend. Choices can include cheddar, swiss or a mix of Italian cheeses. You can add more or less cheese, depending on your preference.
c
4. Add parsley.
c
Tips and Suggestions
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* It can be fried in a skillet like an omelet, or baked in a casserole dish.
* As frittatas can be served hot or cold, you may decide to prepare the dish in advance, keeping it refrigerated until it is time to feast.
* Serve it with breakfast sides if you wish, such as
home fries, bacon and fruit.* If needed, add a bit of olive oil to the skillet when sautéing the artichoke hearts, garlic and onion.
* If you choose to add mushrooms,
cook them before baking them in the frittata.
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Artichoke Frittata - Kitchen Cat
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★ Kitchen Cat ★ Artichoke Frittata Recipe.
A recipe from the KC Side Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/3 c : Parmesan Cheese; Grated
2 md : Onions
1 lg : Clove Garlic; Finely Chopped
1 1/2 c : Artichoke Hearts, Marinated;
10 : Eggs
Black Pepper to Taste
1 lb : Red Potatoes, Small
1/4 c : Flat-leaf Parsley; Chopped
1 ts : Salt; or Adjust Amount to Taste
2 tb : Olive Oil
10 Recipes That Show You How to Cook Artichokes
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10. Spinach & Artichoke Sheet Pan Pizza:
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