Artichoke Frittata


  • Two boxes frozen artichoke hearts (9 ounce each), thawed and quartered
  • 1/4 cup flour
  • 1/4 cup extra virgin olive oil (EVOO)
  • 12 large eggs
  • 1/2 cup heavy cream
  • 1/2 cup grated Pecorino Romano cheese
  • 1/4 cup flat leaf parsley, chopped
  • 1 pinch nutmeg
  • Salt and pepper
  • Lemon wedges, for serving

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