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Ingredients

• 2 tablespoons olive oil
• 2 stalks green garlic chopped
• 1 tablespoon minced fresh thyme leaves
• 2 tablespoons minced fresh parsley leaves
• 1 pound baby artichokes cleaned and steamed until nearly done
• 5 tablespoons grated parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 large eggs lightly beaten

Description

ARTICHOKE THYME FRITTATA WITH PARMESAN This Recipe Came From An Estate Sale. I Obtained It When I Purchased The Family Collection From The Henson Estate In Dallas, Texas In 1982.

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