Artichoke Frittata

What with Easter coming up and all (not to mention things like First Communion and graduations and probably birthdays and stuff), I wanted to give you a recipe for a dish that never fails. It can be a breakfast or brunch dish, but no one would think twice if it showed up for dinner. It’s perfect for taking to an event that you aren’t hosting because it can be served at room temperature. What is this magical dish, you ask?

 

Artichoke Frittata

Photo Feb 06

Anyone who has tried this recipe has loved it.

The recipe is from this lady’s family:

Photo Feb 06 copy

I might not get this right, but I’m pretty sure her brother’s wife made it for her daughter’s bridesmaid’s luncheon. (Oh, and that lady is my grandma)

It made its way into my grandma’s recipe box which found its way to me via my Aunt Tracy. Now, I realize you don’t all care so much about how it got to me, who made it, etc., but that was the price you had to pay before being given this wonderful gift of the recipe:

Artichoke Frittata

1 lg can marinated artichoke hearts, chopped (I use 2 small jars)
2 cloves garlic, minced (I use minced garlic from a jar)
1 onion, finely chopped
1/3 cup Pepperidge Farm stuffing, finely ground (sometimes I just use seasoned bread crumbs)
4 eggs
2T fresh parsley
3 cups grated Jack cheese
1/4 t oregano
1/4 t salt
dash pepper

grated parmesan cheese

*drain the artichokes into a skillet and saute the onions until translucent (don’t cook the artichokes with it). add garlic and saute for 1-3 minutes–don’t burn the garlic! Drain the onions and garlic
*Beat the remaining ingredients, except for the parmesan. Add the onions and garlic. spread in greased 9 X 9 pan and sprinkle with parmesan
*refrigerate at least 4 hours, or overnight
*bake 30 minutes @ 350 degrees
*let rest 20 minutes and serve

Now let me tell you all what I did that I find to be an improvement — I split this recipe up into 2 equal portions and baked them in 8″ round bake pans. I think the texture was a lot better and the portions were perfect.

And with that, you’re welcome.

Photo Feb 06-2

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2 thoughts on “Artichoke Frittata

  1. Becky Olinger

    Cannot wait to try it! I’ll be subbing in some sort of GF something-or-other for the stuffing. Thanks so much for sharing!

    Reply

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