Recipe: Artichoke and Potato Frittata (serves 2)

Artichoke and Potato Frittata (serves 2)
rec.food.recipes/Albert & Lita Lotzkar (1998)
2 servings

1/2 cup artichoke hearts
2 Tbsp olive oil
1 small potato, cooked and cubed
1 tsp rosemary leaves, fresh and minced
1 freshly ground black pepper - to taste
3 eggs
1/4 tsp salt
2 Tbsp mozzarella cheese, shredded
1 Tbsp freshly grated Parmesan

GARNISH
Italian parsley, chopped

Bring a small saucepan of lightly salted water to a boil, and add the artichoke hearts. Lower the heat and simmer for 3 minutes; then rinse, drain and pat dry. Set them aside. Heat 1 tablespoon of the oil in a 10-inch skillet (preferable nonstick.) Add the potato and rosemary, and saute until golden and crisp, about 3 minutes. Add the artichoke hearts and saute until golden, about 2 minutes. Sprinkle with a pinch of salt and pepper and set aside. Preheat the broiler. Lightly beat the eggs with the 1/4 tsp. and black pepper to taste. Heat the remaining 1 tablespoon oil in the same skillet. Pour in the eggs and cook, over medium-low heat, stirring lightly, just until the bottom is set, 3 to 4 minutes. The top should still be wet. Add the artichokes and potatoes; sprinkle with the cheeses. Place the skillet under the broiler and cook until the frittata is golden and sizzling, about 2 minutes. Sprinkle with parsley, and serve immediately.