Artichoke and Bread Frittata

Preparation

1. 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.