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home > recipes > vegetables > artichoke frittata
1 Tbs chopped garlic 2 Tbs vegetable oil 2, 10 oz pkg frozen artichokes or 6 fresh artichoke heats chopped 6 eggs beaten 1 lb muenster cheese grated 1 tsp kosher salt 2 Tbs butter cut into 6 pieces Saute garlic over medium heat until softened, do not burn. Add artichoke hearts and sauté 2 more minutes or if fresh, 4 more minutes. Combine eggs, cheese and slat. Add to artichoke mixture. Pour into a 2 quart greased dish. Dot with the butter. Bake 350F 40 minutes or until top is browned. Yield 4 to 6 servings. Source: Aromas of Aleppo , Legendary Cuisine of Syrian Jews, by Poopa Dweck

Artichoke Frittata


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Recipe Alert This is Found in... Most Emailed Recipes
(posted April 14, 2008)

1 Tbs chopped
garlic
2 Tbs vegetable oil
2, 10 oz pkg frozen artichokes or 6 fresh
artichoke heats chopped
6
eggs beaten
1 lb muenster
cheese grated
1 tsp
kosher salt
2 Tbs
butter cut into 6 pieces

Saute
garlic over medium heat until softened, do not burn. Add artichoke hearts and sauté 2 more minutes or if fresh, 4 more minutes. Combine
eggs, cheese and slat. Add to artichoke mixture. Pour into a 2 quart greased dish. Dot with the butter.

Bake 350F 40 minutes or until top is browned.

Yield 4 to 6 servings.

Source: Aromas of Aleppo , Legendary
Cuisine of Syrian Jews, by Poopa Dweck


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