|½ cup||Artichoke hearts (you must thaw them if they are frozen) 6 to 8 of them|
|2 tablespoons||Olive oil|
|1 small||Potato, cooked and cubed|
|1 teaspoon||Rosemary leaves, fresh and minced|
|Freshly ground black pepper to taste|
|2 tablespoons||Mozerella cheese, shredded|
|1 tablespoon||Freshly grated Parmesan|
|Italian parsley, chopped|
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 ¼ 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 Submitted By MARY RIEMERMAN On 06-22-95
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