Ingredients
1 CUP OF FRESHLY COOKED OR CAN OF 14 OUNCE ARTICHOKE HEARTS, DRAINED AND RINSED OLIVE OIL
1/2 CUP MINCED GREEN ONIONS
1 CLOVE OF CRUSHED AND MINCED GARLIC
5 EGGS
1/2 CUP (2 OUNCESES) SHREDDED SWISS CHEESE
1 TBS. MINCED FRESH SAVORY OR 1 TBS. DRIED LEAF SAVORY
1 TBS. MINCED FRESH PRSLEY
1 TEASPOON KOSHER SALT
1/2 TEASPOON OF FRESHLY CRUSHED BLACK PEPPER. TO TASTE.
Preparation
CHOP ARTICHOKE HEARTS; SET ASIDE
HEAT 1 TBS OF OLIVE OIL IN SKILLET OVER MEDIUM HEAT, ADD GREEN ONIONS, GARLIC, COOK UNTIL TENDER. REMOVE AND SET ASIDE.
BEAT EGGS IN MEDIUM BOWL UNTIL LIGHT. STIR IN ARTICHOKES, GREEN ONIONS, SHREDDED CHEESE. HERBS, SALT AND PEPPER.
HEAT 1 1/2 TEASPOONS OLIVE OIL IN SAME SKILLET OVER MEDIUM HEAT. POUR EGG MIXTURE INTO SKILLET.
COOK 4 TO 5 MINUTES OR UNTIL BROWNED. PLACE LARGE PLATE OVER SKILLET. INVERT FRITTATE ONTO PLATE. RETURN FRITTATE, UNCOOKED SIDE DOWN, TO SKILLET. COOK ABOUT 4 MINUTES MORE UNTIL CENTER IS JUST SET.
CUT INTO 6 WEDGES TO SERVE.
