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Artichoke Fritatta

Eileen Dineen Reidy

  • 2-6 oz. jars marinated artichoke hearts
  • 1 small onion, finely chopped
  • 1 clove garlic, mashed
  • 4 eggs
  • 1/4 C fine bread crumbs
  • 2 tsp minced parsley
  • 1/2 tsp oregano
  • 1/2 tsp pepper
  • A few drops of tabasco sauce
  • 1/2 lb. (2 Cups) grated cheddar cheese

Drain oil from one jar of artichoke hearts and pour into fry pan. Drain oil from second jar and discard. Chop artichokes. Saute onion and garlic in reserved oil. Beat eggs and add remaining ingredients. Add onions and artichoke hearts. Mix well. Bake in 7 x 11 inch greased pan for 30 minutes at 325. Cool in pan and slice into 1 inch squares.

These are great for those small intimate gatherings like 49~er parties we all have out here.

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