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
Artichoke and Mushroom Frittata
Join Chef Amy Ariolo as she shows you a delicious way to include eggs in your diet by preparing an Artichoke and Mushroom Frittata.
10 Recipes That Show You How to Cook Artichokes
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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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Artichoke Frittata no. 2 - Kitchen Cat
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★ Kitchen Cat ★ Artichoke Frittata Recipe no. 2.
A recipe from the KC Breakfast collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
6 : Extra-large Eggs
Freshly Milled Black Pepper
3 tb : Freshly Grated Parmigiano
2 tb : Coarsely Chopped Fresh
3 : Artichokes; About 1/2 Pound
1 tb : Chopped Fresh Marjoram, Or;
1 ts : Salt
4 tb : Extra-virgin Olive Oil
1 tb : Freshly Squeezed Lemon Juice
1 lg : Onion,; Finely Chopped
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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Omelette with Artichokes | Frittata con Carciofi #artichoke
Omelette with artichokes Italian style Very tasty and quick to cook. Omelet with artichoke is suitable for every day and on a festive table as an antipasto or a second course.
#omelettewithartichokes #italianfood
Ingredients:
- artichokes
- Leek
- 2 cherry tomatoes
- capers
- Parsley
- 3-4 eggs
- Cheese Parmigiano Reggiano
- Olive oil
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