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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