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.
How To make Artichoke Frittata's Videos
Spinach-Artichoke Frittata Recipe
Spinach and artichoke go together like peanut butter and jelly. This quick and easy frittata recipe features the savory dip duo, in addition to funky goat cheese.
#recipes #frittata #brunch
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Meatless Monday - Artichoke Frittata
I was asked to participate in this challenge with Mrs. Lori at Whippoorwill Holler, Linda at The Little Homestead, and Leslie at The Farming Pastor’s Wife. We want to give ideas for economical, meatless meals, many that can be made right out of your pantry.
Ingredients:
2 8 oz jars of marinated artichoke hearts
1 small onion
2 cloves garlic
6 eggs
2 cups shredded cheddar cheese
1/4 cup parmesan cheese
Pinch pink salt
1/2 tsp pepper
1 1/2 tsp oregano
A few shakes hot sauce
1 tsp dehydrated leeks - optional
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Linda at The Little Homestead:
Lori at Whippoorwill Holler:
Leslie at The Farming Pastor’s Wife:
#Meatlessmonday #TheLittleHomestead #WhippoorwillHoller #TheFarmingPastorsWife #ArtichokeFrittata
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Artichokes Frittata:
10 fresh organic eggs
3 artichokes
100 gr Parmesan cheese
200 gr Taleggio cheese
80 gr cream
50 gr cooking liquid
20 gr freshly chopped italian parsley
20 gr extra virgin olive oil
Sea salt and pepper to taste.
Taleggio cheese fondue:
100 gr taleggio cheese
100 gr milk
Cheers
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Please watch: 100% Hydration Sourdough Bread
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10 Recipes That Show You How to Cook Artichokes
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8. Pasta with Fried Artichokes:
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10. Spinach & Artichoke Sheet Pan Pizza:
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Artichoke Frittata - Market Kitchen
Market Kitchen is presented by a range of passionate and knowledgeable foodies with an appetite for life, including TV Presenter and cookery writer Rachel Allen, (teacher at Darina Allen's world-renowned Ballymaloe Cookery School), TV presenter and foodie, Amanda Lamb, Tom Parker Bowles (author of The Year of Eating Dangerously and food writer for the Mail on Sunday and Tatler), Guardian food critic and award winning author Matthew Fort and award-winning chef and restaurateur Matt Tebbutt (proprietor of The Foxhunter, Abergavenny).
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