Ingredients

makes 6 servings

　　1 pound baby artichokes

　　10 large eggs

　　1/4 cup milk

　　Salt

　　Freshly ground black pepper

　　1 1/2 cups cubed (1/2-inch) day-old bread, crusts removed

　　5 tablespoons extra-virgin olive oil

　　1 medium yellow onion, sliced thin (about 1 1/2 cups)

　　

Step 1

Clean the artichokes as described in “for fully edible artichokes” on page 15. Leave them in the acidulated water until you’re ready to slice them.

　　

Step 2

Drain the artichokes thoroughly and rap them, stem side up, on a kitchen towel to remove as much water as possible. Slice them 1/4 inch thick.

　　

Step 3

Preheat the oven to 350° F. Beat the eggs, milk, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add the bread cubes and let soak until softened, about 15 minutes.

　　

Step 4

While the bread is soaking, heat the olive oil in a 10-inch cast-iron or non-stick skillet with a heatproof handle over medium heat. Add the onion and artichokes and cook until softened, about 10 minutes. Season well with salt and pepper.

　　

Step 5

Add the egg mixture to the pan. Cook and serve as described in the preceding Potato and Pepper Frittata recipe.

　　From Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Copyright © 2001 by A La Carte Communications and Tutti a Tavola, LLC. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.Buy the full book from Amazon.