MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Artichoke Frittata
 Categories: Cheese/eggs, Vegetarian, Vegetables
      Yield: 6 Servings
 
      2 md Onions
      1 lb Red potatoes; small
      2 tb Olive oil
      1 cl Garlic; finely chopped
      1 ts Salt; or to taste
  1 1/2 c  Artichoke hearts, marinated;
           -well drained
     10    Eggs
    1/4 c  Flat-leaf parsley; chopped
    1/3 c  Parmesan cheese; grated
           Black pepper; to taste
 
  Peel, quarter, and slice the onions. Scrub the potatoes, and if
  they are very small, cut in 1/4" slices; if they're larger, quarter
  them lengthwise, then slice them.
  
  Heat 1-1/2 tb olive oil in a large non-stick saute pan. Cook the
  onions, potatoes, and garlic in the oil, with a little salt,
  stirring them often until they are tender.
  
  Drain the marinated artichoke hearts well and trim off any tough,
  fibrous leaves. Quarter the artichoke hearts and add them to the
  potatoes and onions in the pan; stir everything together, then
  remove the pan from the heat.
  
  Beat the eggs in a large bowl with 1/2 ts of salt, the chopped
  parsley, grated Parmesan cheese, and black pepper to taste. Add all
  the vegetables in the pan to the eggs, and stir it all together.
  
  Clean the saute pan to remove the starchy residue from the
  potatoes, wipe it dry, and then heat the remaining 1/2 tb of olive
  oil in it. Pour in the egg and vegetable mixture, spreading it
  evenly, lower the heat to a very small flame, and cover the pan.
  Cook the frittata for 8-10 minutes, or until the eggs at the top
  are almost set.
  
  Put the pan under a hot broiler for a few minutes to finish the
  frittata. It should be just slightly golden brown on top. Loosen
  the frittata gently with a knife or spatula until it moves freely
  in the pan, then slide it out onto a platter or place a platter
  over the pan and invert. Cut the frittata in wedges to serve.
  
  This is best eaten warm or at room temperature, so if you are
  taking it to a picnic, pack it into the hamper rather than the
  cooler. If you must keep it longer than a few hours, refrigerate it
  but allow it to come to room temperature before serving for best
  flavor.
  
  Source: The New Vegetarian Epicure by Anna Thomas
 
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