"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Artichoke Frittata, by Michelle Rice, is from The Rice Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 6oz. jars marinated artichokes, drained and finely chopped 1/2 lb. sharp Cheddar cheese, grated 1 medium onion, finely chopped 4 eggs, lightly beaten 6 single soda crackers, finely crushed dash of tobasco sauce salt and pepper to taste
Preheat oven to 325. Mix ingredients well and pour into a buttered 8" square baking pan. Bake at 325 for 1 hour. Cut into 1" squares and serve hot. May also be served at room temperature.
I usually make these in a mini-muffin pan and cut the baking time to about 30 minutes.
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