Thursday, December 20, 2012

Artichoke Frittata

Several years ago, it seemed like either I or one of my friends had large events going on.  Between school graduations, showers, weddings and such, we were forever cooking and helping each other out.  We had people asking us what our business name was and if we were available.  Well, one thing led to another and we did a little catering.  It was fun but it was also a lot of work.  I want to share one of the recipes that was a popular choice.  I think the original recipe came from a Sunset magazine but who knows how it has changed over the years.  I hope you will give it a try and enjoy it as much as we did.  Oh, our first name initials were P M & S but we always laughed when we told people that we were the PMS Ladies - most were never sure if we were joking or not....

                                ARTICHOKE FRITTATA

2 jars (6 oz. each) marinated artichoke hearts (save 3 tablespoons liquid)

4 green onions, chopped

1 clove garlic, minced
4 large eggs
1/4 cup dry Italian bread crumbs (not seasoned)
1/8 teaspoon each - pepper, oregano and Tabasco
2 cups cheddar cheese, shredded
2 tablespoons minced parsley

Chop artichokes and set aside.  Heat marinade over medium heat.  Add onions and garlic - cook until soft.  In a large mixing bowl, beat eggs with a fork.  Stir in the bread crumbs, pepper, oregano and Tabasco.  Stir in the cheese, parsley, artichokes and the onion mixture.  Pour into a Pam sprayed 7”x11” baking pan.  Bake in 325 degree oven until firm, about 30 minutes.  Let stand in pan just until warm, about 15 minutes.  Cut into 1” squares.  Serve warm, room temperature or cold. 

To reheat, wrap Frittata in foil and heat at 325 degrees for 10 - 12 minutes.

This Frittata keeps for several days in the fridge and it freezes well - just wrap in plastic wrap.

Makes 77  1” pieces.  


Millie Nibe said...

Hummmm, looks yummy who doesn't love anything artichoke. Need to try this recipe too, ha, ha, ha, LOL. Thank You soooo Much, Pat!!!

Pat Lutzow said...

You're very welcome Millie!