Cook artichoke hearts according to package directions and drain well.
Spread artichokes evenly in a well greased, shallow 1 1/2 - 2 quart baking dish. (round or oval is nice).
Beat eggs with half and half, salt, pepper and nutmeg.
Stir in fontina cheese and pour over artichokes.
Bake uncovered in 350 oven for 30 minutes.
Sprinkle evenly with parmesan then return to oven and bake for 5-8 minutes more or until frittata is puffed and lightly browned.
Serve at once.
Following directions on package, cook artichoke hearts until tender.
Cut
up parmesan cheese.
Spoon artichoke mixture over the bottom.
Preheat the oven to 350\u00b0F. Season the eggs with salt and black pepper and stir in the tarragon leaves. Heat the butter in an ovenproof frying pan and cook the artichokes for 4 mins. Add the shallots and cook for 2 mins.
Pour the eggs into the pan, cover and cook over a high heat for 2 mins. Sprinkle in the Parmesan. Bake for 15-20 mins, until the eggs are set. Serve hot or cold with a green salad.
Preheat oven to 325 degrees F (165 degrees C).
Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, 2 to 3 minutes.
Stir cooked green onions, eggs, Cheddar cheese, saltine crackers, parsley, garlic, hot pepper sauce, salt, and black pepper together in a bowl; pour into a 9x13-inch baking dish.
Bake in the preheated oven until center is puffy and no longer moist, about 40 minutes; cool slightly before cutting into squares.
Preheat oven to 350\u00b0.
Chop artichoke hearts and combine with other ingredients.
Use 1 jar of the juice from the marinated artichokes.
Pour the mixture into a 9 x 13-inch pan and bake for approximately 45 minutes.
Cool to room temperature and cut into squares.
Saute onions and garlic in the oil from the artichokes.
Beat the eggs; add the cracker crumbs, salt, pepper and Tabasco sauce. Blend in chopped artichokes, parsley, cheese and onions.
Pour into greased 8 x 8-inch pan.
Bake for 35 minutes at 325\u00b0.
Test doneness with a knife in center of Frittata; center should be firm and the knife clean.
Drain artichoke hearts and reserve marinade.
Saute artichoke hearts, onion and garlic in 1 tablespoon of marinade.
Beat eggs in a bowl.
Add bread crumbs, salt, pepper, oregano and Tabasco. Stir in cheese, parsley and artichoke/onion mixture.
Turn into pan and bake 25 to 30 minutes at 350\u00b0.
When toothpick comes out clean, it is done.
Preheat the oven to 375.
In a
Saute onions, garlic, zucchini and mushrooms in butter and reserved artichoke hearts oil.
Beat eggs.
Blend in cheese and seasonings.
Fold in drained sauteed vegetables, artichokes and spinach.
Grease 10-inch quiche or pie plate.
Pour into pan. Bake at 350\u00b0 for 45 minutes or until brown on top.
old in dry spinach and artichoke hearts.
-Fold the mixture
Saute onion and garlic in oil until limp.
Remove from heat. Drain and chop artichoke hearts; add to onion and garlic.
Beat eggs; add to mixture.
Add remaining ingredients and mix well. Pour into greased 7 x 11-inch pan.
Bake at 350\u00b0 for 1/2 hour. Let cool; cut into squares.
Good for parties or holidays as appetizers.
Drain artichokes and keep juice from 1 jar.
Take artichoke juice, onion, parsley and garlic and cook until limp.
Beat 4 eggs and the Cheddar cheese and cracker crumbs.
Mix with other ingredients chopped artichokes.
Bake in a shallow 9 x 13-inch greased pan for 30 minutes at 350\u00b0.
Cut in squares and serve hot. May also be served at room temperature.
Preheat oven to 375\u00b0 F. Spray baking dish with olive oil nonstick baking spray.
Place chicken into baking dish. Salt and pepper chicken and then bake 15 minutes.
Meanwhile, in a medium bowl, combine remaining ingredients and then pour on top of chicken. Bake 20-25 minutes.
Let stand about 5 minutes before serving.
Preheat oven to 425\u00b0F
Heat
n another bowl, mix together artichoke hearts, cheese, bell pepper, olives
Preheat oven to 500 degreed F.
Preheat oven to 350 degrees.
Add
he egg mixture over the artichoke mixture. Reduce heat to low
Preheat oven to 375 degrees F.
Heat the butter and oil over medium heat in a 10 inch cast iron skillet. Saute shallots until soft, about 6 minutes. Add the artichoke hearts and tarragon. Season to taste with salt and pepper.
Meanwhile, beat eggs and milk together in a mixing bowl. Pour over shallots and artichokes. Let cook for about 5 minutes, or until edges are just set. sprinkle the top with cheese and bake in oven for 8 minutes; it should just be set throughout.