Ingredients
- Two 9-ounce boxes frozen artichoke hearts, 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 chopped flat-leaf parsley
- 1 pinch nutmeg
- Salt and pepper
- Lemon wedges, for serving
Description
Serve With A Green Salad.
Rachael Ray Magazine
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