Artichoke and Bread Frittata

1. 1

   Clean the artichokes as described in for fully edible artichokes on page 15.

2. 2

   Leave them in the acidulated water until youre ready to slice them.

3. 3

   Drain the artichokes thoroughly and rap them, stem side up, on a kitchen towel to remove as much water as possible.

4. 4

   Slice them 1/4 inch thick.

5. 5

   Preheat the oven to 350 F. Beat the eggs, milk, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.

6. 6

   Add the bread cubes and let soak until softened, about 15 minutes.

7. 7

   While the bread is soaking, heat the olive oil in a 10-inch cast-iron or non-stick skillet with a heatproof handle over medium heat.

8. 8

   Add the onion and artichokes and cook until softened, about 10 minutes.

9. 9

   Season well with salt and pepper.

10. 10

    Add the egg mixture to the pan.

11. 11

    Cook and serve as described in the preceding Potato and Pepper Frittata recipe.

* Per serving · 4 servings · Values may vary.

No additional tips available.