"Hunger is the best sauce in the world."--Cervantes

ARTICHOKE FRITATTA Recipe

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This recipe for ARTICHOKE FRITATTA, by , is from THERE YOU HAVE IT!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Patricia Monson

Category:
Category:

Ingredients:  
Ingredients:  
2 6 ounce jars marinated artichoke hearts
1 yellow onion, finely chopped
1 clove garlic, minced
4 eggs
1/4 c. breadcrumbs
1/4 tsp salt
1 tsp pepper
1 tsp Tabasco
2 c grated cheddar cheese
2 tbsp minced parsley
1 tbsp chopped oregano, or 1 tsp dried oregano

Directions:
Directions:
Drain marinade from 1 jar artichokes into frying pan.Chop artichokes and set aside. Add onions and garlic to frying pan and sauté until softened, add artichokes. In medium bowl beat eggs, stir in crumbs and all other ingredients. Pour into greased 7x11 or 9x13 dishes. Bake uncovered 325 degrees 30-40 minutes until lightly brown and slightly firm.


NOTE; This is a great dish to prepare ahead and freeze.Cool the frittata, cut into squares and put in zip-lock bags and freeze. This way you can also double and triple the batch, freeze and have plenty on hand. Defrost amount required, they can be served at room temperature or warmed in oven or microwave.

Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is a very special recipe for me. It is one of the first recipes I asked my Aunt Mary to give me.She said she got it from Uncle Frank's Italian family.She had a wedding shower for me when I was 19 years old. The theme was favorite recipes and the utensils to make it. This is 1 of the recipes she gave me that day. You would not believe the recipe cards I still have and the stories the women had to tell about making them.

Mary's Artichoke Frittata has become my favorite, easy, appetizer and is good all year long. I remember her serving it at so many occasions. It always makes me think of her.

 

 

 

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