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Recipe Name: Artichoke Frittata 3 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Tablespoon(s) Freshly squeezed lemon juice
or vinegar
3 Artichokes, about 1/2 pound
1 Teaspoon(s) Salt
4 Tablespoon(s) Extra-virgin olive oil
1 Onion, finely chopped
6 Extra-large eggs
Freshly milled black pepper
3 Tablespoon(s) Freshly grated Parmigiano
1 Tablespoon(s) Chopped fresh marjoram, or
1 teaspoon dried marjoram
2 Tablespoon(s) Coarsely chopped fresh
Italian parsley
Preheat a broiler. Have ready a large ceramic bowl (do not use metal)
filled with cold water to which you have added the lemon juice or
vinegar. Trim only a thin slice from the bottom of the stem of each
artichoke to remove the dark skin. Pare off all the green skin. The
flesh of the stem is good. With your hand, pull off the tough outer
leaves until you reach leaves that have tender, white areas at their
base. (cut off only the upper part of the inner leaves that are dark
green at the top and light greenish yellow at the base.) The inner
rows of leaves are the tender part you want, so be careful not to cut
away too much. Cut the artichoke in half lengthwise and, with a small
knife, cut out the hairy choke and any other tough inner purple
leaves. Immediately put the cleaned artichokes into the acidulated
water to prevent them from turning brown. When all of the artichokes
have been turned, drain them. Place each artichoke half cut side down
on a surface and cut lengthwise into 1 /4-inch-thick slices. Bring a
large saucepan filled with water to a boil. Add the artichokes and 3/4
teaspoon of the salt and boil until tender but not mushy. Fresh, young
artichokes will be ready in approximately 5 minutes; old, tough
artichokes may take up to 10 to 12 minutes. Drain and allow to cool.
In a small skillet over medium heat, warm 2 tablespoons of the olive
oil. Add the onion and saute until golden, 6 to 8 minutes. Remove from
the heat and let cool slightly. Meanwhile, in a bowl, beat the eggs
lightly with a fork. Beat in the remaining Parmigiano with the oil,
lemon juice, garlic, and pepper to taste. Drizzle over the fish.
Sprinkle with the parsley. Serve at room temperature. Recipe By
:CHEF DU JOUR SHOW #DJ9210 Posted to MC-Recipe Digest V1 #265 Date:
Mon, 28 Oct 1996 08:56:25 -0500 From: Meg Antczak

Nutrition (calculated from recipe ingredients)
Calories: 1418
Calories From Fat: 33
Total Fat: 4g
Cholesterol: 0mg
Sodium: 2743.2mg
Potassium: 2100.8mg
Carbohydrates: 302.1g
Fiber: 34.6g
Sugar: 7.7g
Protein: 49g

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