
Frittata with sautéed artichokes

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The artichokes that grow at the shadowy base of the leaves, called babies, have no chokes, so trimming them goes quickly. Once you have the artichokes trimmed and cooked, you can use them three different ways. You can use them to make this frittata, scramble them with the eggs, or make an omelet and fold it over the artichokes. Regardless of their ultimate form, the match of artichokes and eggs is excellent. Although artichokes are usually problematic with wines, theres no reason to forgo wine here. Try a Gruner Veltliner and see if it doesn't work.
ingredients
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serves: 4
10 baby artichokes
sea salt and freshly ground pepper
6-8 eggs
1/4 cup chopped parsley or a mixture of tarragon and parsley
3 tablespoons olive oil
freshly grated Parmesan cheese
Nutrition Facts
Frittata with sautéed artichokes
Servings Per Recipe: 4
Amount per Serving
Calories: 336
- Total Fat: 16.9 g
- Saturated Fat: 3.6 g
- Trans Fat: 0 g
- Cholesterol: 245.5 mg
- Sodium: 396.8 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 17.4 g
- Sugars: 3.4 g
- Protein: 18.9 g
preparation

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