Recipe: Artichoke Frittata (using angel hair pasta)

ARTICHOKE FRITTATA

8 fresh California baby artichokes
1 quart water
1 lemon, juiced
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped
4 peppercorns
1/2 pound uncooked angel hair pasta
3 tablespoons olive oil, divided use
3 eggs, beaten
2 cups heavy (whipping) cream
1/4 cup grated Parmesan cheese
1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil crushed)
1 clove garlic, minced
Salt and pepper, to taste
1 medium tomato, chopped
1/2 cup sauteed mixed mushrooms

To prepare the artichokes, bend back outer petals until they snap off easily near base; continue to snap off petals until leaves are half green at top and half yellow. Slice off green portion of leaves. Cut the stem level with the base and trim any remaining dark green from the base. Cut artichokes in half. Cut out any purple or pink inner leaves. If the interior is white, the entire artichoke is edible.

In a large pan, bring water, lemon juice, carrot, celery and peppercorns to a boil. Add artichokes and cook until tender, about 7 to 10 minutes. Remove artichokes from liquid and cool.

Cook pasta in boiling water until al dente; rinse in cold water and drain. Toss with 1 tablespoon of olive oil; set aside.

Beat eggs with heavy cream, Parmesan cheese, basil, garlic, salt and pepper. Stir in cooked artichokes, pasta, tomato and sauteed mushrooms.

Heat remaining 2 tablespoons olive oil in large skillet. Pour in egg mixture. Cook on one side until golden brown and turn to brown second side.

TO SERVE:
Cut into 4 wedges. Garnish with fresh herbs, as desired.

Makes 4 servings
Source: California Artichoke Advisory Board