Name: Artichoke and Potato Frittata
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

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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Randy Smith