Sin is a transgression of God’s law (1 John 3:4) and defiles His image in man, staining his soul with Satan’s image (John 6:70; 8:44). Sin is hostility and rebellion against God (Lev. 26:27; 1 Tim. 1:9). It is ingratitude toward God (Josh. 2:10-12), is incurable by man himself (Jer. 13:23), affects all men (Rom. 3:23), and affects the total man (Jer. 19:9), body, mind, and spirit. It brings men under the dominion of Satan and the wrath of God (Eph. 2:2-3), and it is so persistent in the heart of man that even the regenerate person needs to continually fight against it (Rom. 7:19). It subjects man to trouble (Job 5:7), emptiness (Rom. 8:20), lack of peace (Isa. 57:21), and to eternal hell if he does not repent (2 Thess. 1:9).

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	Italian	Vegetables, Eggs	2	Servings

INGREDIENTS

1/2	c	Artichoke hearts (you must thaw them if they are frozen) 6 to 8 of them
2	tb	Olive oil
1	sm	Potato, cooked and cubed
1	ts	Rosemary leaves, fresh and minced
		Freshly ground black pepper to taste
3		Eggs
1/4	ts	Salt
2	tb	Mozerella cheese, shredded
1	tb	Freshly grated Parmesan
		Italian parsley, chopped

INSTRUCTIONS

GARNISH
1. Bring a small saucepan of lightly salted water to a boil, and add the
artichoke hearts. Lower the heat and simmer for 3 minutes; then rinse,
drain and pat dry. Set them aside.
Heat 1 tablespoon of the oil in a 10-inch skillet (preferable nonstick.)
Add the potato and rosemary, and saute until golden and crisp, about 3
minutes. Add the artichoke hearts and saute until golden, about 2 minutes.
Sprinkle with a pinch of salt and pepper and set aside.
3. Preheat the broiler.
4. Lightly beat the eggs with the 1/4 ts. and black pepper to taste. Heat
the remaining 1 tablespoon oil in the same skillet. Pour in the eggs and
cook, over medium-low heat, stirring lightly, just until the bottom is set,
3 to 4 minutes. The top should still be wet. Add the artichokes and
potatoes; sprinkle with the cheeses. Place the skillet under the broiler
and cook until the frittata is golden and sizzling, about 2 minutes.
Sprinkle with parsley, and serve immediately.
From the book "The New Basics cookbook" by Julee Rosso amd Sheila Lukens
Wonderful book, I highly reccomend it.
MM format courtesy Mary Riemerman
Posted to recipelu-digest by GramWag <GramWag@aol.com> on Mar 18, 1998

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