Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Artichokes |
| 1 \N | Lemon |
| 4 tablespoons | Olive oil |
| 1 \N | Clove garlic, minced |
| ½ small | Onion |
| 2 tablespoons | Drained, rinsed capers |
| 2 \N | Ripe tomatoes sliced thin and seeded |
| 8 \N | To 10 black olives pitted and chopped |
| 1 tablespoon | Fresh oregano or small pinch dried |
| 6 \N | Eggs beaten with 2 tablespoons water |
Frittata di Carciofi, II (Artichoke Omelette, Another Version) Salt Freshly ground black pepper 1. Follow the procedure for the artichokes in the preceding recipe.
2. Saute the garlic and onion in 1 tablespoon olive oil until lightly golden and remove.
3. Pre-heat the broiler. Beat the oregano into the egg mixture and pour a little more than half into a preheated heavy skillet that has been thoroughly greased with olive oil. Mix the artichokes, capers, olives, onions, garlic and put ¾ of this mixture on top of the eggs, spreading evenly. Layer all but 5 slices of the tomato over the vegetables. Pour the remaining egg mixture on top and stud with reserved ingredients in an attractive pattern. Cook until eggs are just set, then run under the broiler until just brown. Dust with a little Pecorino cheese before browning if you wish. Serve with a green salad, or a green bean salad.
Source: Journal of Italian Food & Wine