Recipe: Artichoke Frittata

Artichoke Frittata
Source: San Francisco Chronicle, 4-93
Serves 4

6 medium-sized artichokes
2 tablespoons olive oil
3 garlic cloves, peeled,, minced
3 small red potatoes (about 1/2 pound), grated
8 eggs, well beaten
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh oregano
1 tablespoon minced fresh chives
1 teaspoon minced fresh rosemary

Prepare artichokes 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 another 5 minutes. Add the eggs, salt, pepper and herbs.

To set the eggs, let them cook 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.