"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Artichoke Frittata Recipe

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This recipe for Artichoke Frittata, by , is from The Sharp Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Sharp
Added: Tuesday, September 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 bunch green onions, chopped (including tops)
1 bunch parsley, chopped
3 jars artichoke hearts (2 cups)
9 eggs, beaten
2 cups sharp cheddar cheese, shredded
dash of tobasco
salt & pepper to taste
14 crumbled soda crackers

Directions:
Directions:
Pour off juice of artichokes into saute' pan. Saute' parsley until limp. Pour into colander. Strain and scrape into large bowl. Add remaining ingredients (add eggs last). Pour into greased (or sprayed) 9x13 dish. Bake at 325 for 40 minutes. Cut into squares. Serve hot or cold, with or without wheat crackers.

 

 

 

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