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Recipe Name: Artichoke Frittata Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

6 Artichokes
2 Tablespoon(s) Olive oil
3 Garlic cloves, peeled
3 Red potatoes, about 1/2
pound grated
8 Eggs, well beaten
1/2 Teaspoon(s) Salt
1 Teaspoon(s) Freshly ground black pepper
1 Tablespoon(s) Chopped fresh oregano
1 Tablespoon(s) Minced fresh chives
1 Teaspoon(s) 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. File

Nutrition (calculated from recipe ingredients)
Calories: 266
Calories From Fat: 185
Total Fat: 20.7g
Cholesterol: 386.7mg
Sodium: 695.1mg
Potassium: 237mg
Carbohydrates: 3g
Fiber: <1g
Sugar: <1g
Protein: 16.3g

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