Always A Hit Artichoke Frittata Food

ARTICHOKE FRITTATA

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, 2 to 3 minutes.
• Stir cooked green onions, eggs, Cheddar cheese, saltine crackers, parsley, garlic, hot pepper sauce, salt, and black pepper together in a bowl; pour into a 9x13-inch baking dish.
• Bake in the preheated oven until center is puffy and no longer moist, about 40 minutes; cool slightly before cutting into squares.

ARTICHOKE HEART FRITTATA

Steps:

• If using fresh artichokes, steam until tender or boil gently in a pot of generously salted water, 10 to 15 minutes. Drain, refresh with cold water and quarter the artichokes. Thaw frozen artichokes as directed, and drain off any liquid in the bowl.
• Beat the eggs in a medium bowl. Whisk in the milk, about 1/2 teaspoon salt and freshly ground pepper to taste.
• Heat the oil over medium-high heat in a 10-inch, heavy nonstick skillet, and add the artichokes. Cook, stirring often, until golden brown, about five to eight minutes. Add the garlic, and cook for another 30 seconds to a minute until fragrant. Stir in the herbs, and season with salt and pepper. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula in your other hand, so that the eggs run underneath during the few minutes of cooking.
• Turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan so that the bottom doesn't burn. Instead it should turn a deep golden brown. Meanwhile, heat the broiler.
• Finish the omelet under the broiler for one to two minutes, watching very carefully to make sure the top doesn't burn. (It should brown slightly, and it will puff under the broiler.) Remove from the heat and immediately sprinkle on the Parmesan or pecorino. Serve hot, warm or room temperature.

ALWAYS A HIT ARTICHOKE FRITTATA

Steps:

• Cook butter, oil and onion until soft in skillet.
• Mix in oregano, garlic and artichokes. Sauté 5-10 minute.
• Grease (or use non stick spray) a 1 1/2-2 quart round baking pan (or 8x8 baking dish). Coat sides and bottom with 1/4 cup parmesan cheese.
• Spoon artichoke mixture over the bottom.
• Beat eggs, milk, salt, pepper and nutmeg. Mix in jack cheese and 1/4 cup parmesan cheese.
• Pour egg mixture over artichokes.
• Bake at 350 for 30 minutes.
• Sprinkle remaining 1/4 cup parmesan cheese on top. Bake 5-8 more minutes.
• *You can double the recipe and use 9x13 baking dish.

ARTICHOKE FRITTATA

Steps:

• Following directions on package, cook artichoke hearts until tender.
• Cut in half and set aside.
• Preheat broiler.
• In medium-sized iron skillet, saute the garlic and onion in 2 tablespoons of olive oil until golden brown.
• In a large mixing bowl, combine eggs, milk, oregano, pepper, mozzarella and half the Parmesan.
• Add cooked garlic and onion mixture and mix well.
• In same skillet, heat remaining olive oil and arrange the artichoke hearts evenly, cut side down.
• Add egg mixture.
• Reduce heat.
• Shake pan, cover and cook slowly for 10-15 minutes.
• Sprinkle top with remaining grated cheese.
• Place pan under broiler until puffed and golden brown.
• Shake pan to loosen frittata, and slip it onto a serving dish.
• Garnish with fresh basil leaves.

ARTICHOKE AND ONION FRITTATA

Steps:

• Cook artichokes according to package directions; drain. Cool slightly; coarsely chop. Preheat oven to 350°. , In a large skillet, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in oregano and artichokes; remove from heat., Sprinkle 1/4 cup Parmesan cheese in a greased 11x7-in. baking dish. Top with artichoke mixture., In a large bowl, whisk eggs, milk, salt, pepper and nutmeg. Stir in Monterey Jack cheese and 1/4 cup Parmesan cheese. Pour over artichoke mixture., Bake, uncovered, 30 minutes. Sprinkle with remaining Parmesan cheese. Bake until a knife inserted in the center comes out clean, 6-8 minutes longer. If desired, sprinkle with minced chives.

GOAT CHEESE, ARTICHOKE, AND SMOKED HAM STRATA

Steps:

• Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Whisk milk and oil in large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes.
• Whisk cream and next 5 ingredients in another large bowl to blend. Add goat cheese. Mix herbs in small bowl to blend.
• Place half of bread mixture in prepared dish. Top with half of ham, artichoke hearts, herbs, and cheeses. Pour half of cream mixture over. Repeat layering with remaining bread, ham, artichoke hearts, herbs, cheeses, and cream mixture. (Can be made 1 day ahead. Cover; chill.)
• Bake uncovered until firm in center and brown around edges, about 1 hour.

ARTICHOKE HEART FRITTATA

Steps:

• Cook the first 5 ingredients in hot oil in a large skillet over medium-high heat, stirring constantly, until the vegetables are crisp-tender.
• Combine the eggs, milk, salt, and pepper in a large bowl; stir well.
• Gently stir artichoke mixture, bread cubes, cream cheese cubes, and Cheddar cheese into the egg mixture.
• Pour the egg mixture into a greased 9 inch pie plate. Bake at 350 degrees for 40 to 45 minutes, or until golden. Let stand 5 minutes before serving.