I love artichokes they’re fun to eat and tasty, but way too expensive. I’ve tried to solve this problem by planting them in my garden and failed. Miserably.

There is nothing I’ve had less success with in the garden…ever. Bugs, bunnies, water, I don’t know the culprit, but first and second attempts were worthless and the third time, wasn’t a charm. So I quit. Gave up entirely. We have steamed artichokes very infrequently, which always makes the night feel like a big deal.

You know what I do love and don’t care about the cost on? Artichokes hearts. Worth every penny. Yum!

Artichoke Frittata

12 oz jar marinated artichoke hearts

4 eggs, beaten

1/4 cup parsley, chopped

1 small onion, chopped

1 cup cottage cheese

1/2 cup parmesan, grated

2 cloves garlic, minced

pinch of dried thyme

salt and pepper

 

Preheat oven to 350 degrees.

Drain and chop artichokes, reserving the marinade.

Mix artichokes, 2 Tbsp marinade, parmesan, cottage cheese, onion, parsley, garlic salt and pepper.

Fold in beaten egg then pour into an oiled 8×8 pan. Bake for 30 minutes or until a knife comes out clean.

 

Mix everything but the eggs.

It’ll look like this. Oh, you’ve seen more appetizing things before? Don’t be discouraged just fold in the beaten eggs to get things moving along.

Then pour it into the prepared pan and bake!

You don’t want to overcook frittatas so it is best to check it a few minutes early. The frittata will be firm to the touch and a knife will come out clean if inserted in the middle.

Serve warm with fresh shaved parmesan on top.

What are your favorite frittata mix-ins?