6 medium artichokes
2 tbsp olive oil
3 garlic cloves, peeled, minced
3 small red potatoes (about 1/2 pound), gr, ated
8 eggs, well beaten
1/2 tsp salt
1 tsp freshly ground black pepper
1 tbsp chopped fresh oregano
1 tbsp minced fresh chives
1 tsp minced fresh rosemary
Directions
This thick and sturdy herbed omelet lets the full flavor of fresh
artichokes shine through.
Prepare artichokes (see recipe for Young Artichokes and Fava Beans
Stewed in Olive Oil) and cut them into 1/2-inch cubes.
Heat the olive oil in a medium-sized, heavy-bottomed skillet over
medium heat. Add the garlic and saute until translucent, 2 to 3
minutes. Reduce heat slightly and add the artichoke cubes; saute
until tender, about 10 minutes, stirring often. Add the grated
potatoes and cook for another 5 minutes. Add the eggs, salt, pepper
and herbs.
To set the eggs, let them cook for 2 or 3 minutes, without stirring,
then lift the set edges and tilt the skillet slightly to let the
uncooked egg run underneath. Repeat until the egg is set.
Serve hot or cold, cut into wedges.
Serves 4.
PER SERVING: 335 calories, 18 g protein, 31 g carbohydrate, 18 g fat
(4 g saturated), 422 mg cholesterol, 524 mg sodium, 10 g fiber.
From the San Francisco Chronicle, 4/23/93.
Posted by Stephen Ceideberg; May 11 1993.
Servings: 4 servings
Artichoke Frittata Recipe brought to you by Recipe Ideas
Categories: Mexican; Vegetable
The History of Recipes
Academics have tracked the existance of recipes way back into the far past, in fact as far back into history as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, in the main part, these old cookbooks were just very simple hieroglyphic or cunieform recipes for food preparation.
During Roman times around 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. This early Roman chef describes how the Roman chefs made use of many different herbs, including a few that will be familiar to modern chefs for example bay, fennel and dill. In the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from Arab cuisine, such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices prompted an outbreak in books on cookery, some of which still exist in private collections. By the arrival of the 1900s, cooking books are greatly in demand as a result of higher levels of literacy, more free time and having more disposable income. |
We hope you enjoy this Artichoke Frittata recipe.
